minerva dairy recipe


Citrus Grilled Pork Chops with Fiesta Veggies

This pork chop recipe adds a splash of warm citrus and a hint of garlic to your weeknight dinner! We can all use a little spice!


  • For the Chops:
  • 6 Boneless Pork Chops, thick cut
  • 1 Bottle of Goya's Mojo Criollo marinade
  • 1/4 Cup Minerva Dairy Garlic and Herb Butter, melted
  • Juice of 1 orange
  • Juice if 1 Lemon
  • 3 Tbsp Adobo Seasoning, separated in half
  • 2 Tbsp Sazon Seasoning, separated in half
  • 2 Tbsp Olive Oil
  • 1 Tbsp Black Pepper, separated in half
  • For the Veggies:
  • 1/2 Cup Minerva Dairy Garlic and Herb Butter
  • 1 whole medium sized zucchini, sliced
  • 1 whole medium sized Poblano Pepper, sliced
  • 1 whole Vidalia Onion, sliced into spears
  • 1/2 Red, Orange, or Yellow bell Pepper, sliced
  • About 12 cherry tomatoes
  • 1/2 Tbsp Sea Salt
  • 1/2 Tbsp Black Pepper
  • 1/2 Tbsp Tajin Classico Seasoning
  • Juice of 1 lemon


Marinade the Chops overnight in the refrigerator with the Mojo Criollo. Remove from marinade while your grill is getting hot. Pat dry. In a small bowl, combine the olive oil, and half the seasonings. Rub all over meat (both sides). In another small bowl, combine the citrus juices, melted Garlic and Herb Butter, and the rest of the seasonings. Grill the Chops over medium heat, brushing with Garlic Herb Butter and Citrus Juice mixture until medium well. Let rest for 5 minutes before serving.

While the Chops are grilling, in a skillet, melt the Garlic and Herb Butter, add the Seasonings, and add all of the veggies except the cherry tomatoes and sauté. When the zucchini begins to soften, add the lemon juice and cherry tomatoes. Cook until some of the cherry tomatoes begin to pop open. Serve immediately.

Prep Time:


6 servings

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