Jalisco style grilled Pork Chops are a classic popular, delicious and simple Mexican street food from the state of Jalisco Mexico, so Chef Martin Lopez joined us with his tasty recipe.

You can serve your Pork Chop with a simple green salad with your favorite vinaigrette or turn them into a Jalisco-style “tostadas de cerdo” a corn tostada piled high with the chopped meat from the porkchops, refried beans, shredded cabbage, and sliced tomato.

Traditionally, these pork tostadas are served cold, but they can also be served hot!

You can add heat by adding salsa or slices of pickled jalapeños en escabeche.


6 pork chops, about ½ inch thick

½ cup Orange Juice

½ cup lemon juice

 2 tablespoons crushed garlic

Pinch cumin

Pinch of black pepper

1/2 teaspoon dried oregano

1 teaspoon salt, more or less to taste

1 medium onion thinly sliced

Olive oil

Salt and pepper to taste


In a mixing bowl combine the citrus juices, garlic, cumin, dried oregano, salt and pepper to make the mojo marinate. Place pork chops in a deep baking dish in a single layer and sprinkle them with salt on both sides to taste. Pour mojo over the pork chops, cover the dish with plastic wrap and refrigerate for a minimum of 2 hours or best if overnight.

Preheat the grill to high heat and lower the heat to a medium heat once the grill is hot.

Grill the pork chops, 3 to 4 minutes per side, until browned and the center of the pork is no longer pink. The pork chops are done when the pork internal temperature using an instant read thermometer reaches between 145 degrees (medium-rare) and 160 degrees (well done)

In the meantime, sauté the slices of onion in a little olive oil till just translucent. Set aside.

Remove the pork from the grill and transfer to a serving platter. Top with the onions and squeeze lime juice over the top. Serve immediately.

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