Grilled Cuban Pork Chops Mojo

Ingredients

• 4 thick boneless pork top loin chops
• 2 limes, cut into quarters
• 1/3 cup fresh-squeezed orange juice
• 3 T fresh squeezed lime juice
• 2 T vegetable oil
• 2 tsp. garlic puree
• 1/2 tsp. dried oregano
• 1/2 tsp. ground cumin
• 1 tsp. minced fresh onion
• 1/2 tsp. Penzey’s Pork Chop Seasoning 
• 1-2 bay leaves

Directions

1. Cut away any visible fat from the pork chops, then use a meat mallet to flatten them to about 1/2 inch thick.
2. Stir together all the marinade ingredients. Arrange the pork chops in a zip-top bag in a single layer, pour in the marinade, and refrigerate for 6-8 hours; a bit of extra time is fine.
3. When it is time to cook, pull the pork chops from the refrigerator, take them out of the marinade, and allow them to warm to room temperature.
4. Coat a gas or charcoal grill with nonstick grill spray, then heat it to medium-high heat; at that temperature, you should only be able to hold your hand over the heat for 2-3 seconds.
5. Set the pork chops on the grill at an angle and cook for 4-5 minutes, until distinct grill marks appear. To peek, lift one edge after 4 minutes. Turn the chops so they face the other direction and cook for another 4-5 minutes, until a criss-cross pattern forms. Flip the pork chops over and cook 4-5 minutes longer, until they feel firm when pressed, but not hard. If using an instant-read meat thermometer, the pork should register at least 145 degrees F.
6. Serve the pork chops hot, with plenty of fresh lime pieces for squeezing over the meat.