top of page

Caribbean Marinated Pork Chops or Tenderloin

This recipe works well on both pork chops and pork tenderloin.

SOURCE: Cynthia Andros


This marinade will make any pork chops or steak extra juicy as well as infusing it with great savoury flavour and a touch of sweet. Soy sauce is the secret ingredient - it does not taste the least bit "Asiany" or soy saucey. MINIMUM MARINADE TIME: 1 hr+ for thin chops, 3 hrs+ for thick. 


  • 4 bone-in pork chops or 6 boneless loin chops

  • 1 Bottle of GOYA Brand Mojo Criollo - found in the Latino area of the international food section of most grocery stores.I always use Goya brand. I have tried others and I prefer the flavor of this one, hands down.

Additional item:  GALLON SIZE ziplock bag


1 bottle of Goya Brand Mojo CriolloFresh ground black pepper to your taste


  • Place chops in a Gallon size ziplock bag (or larger, if necessary)

  • Find a pan or device to place them in (in the bag) that will hug the chops - you want the marinade to cover, or at least MOSTLY cover the meat.

  • Shake the bottle well and pour entire bottle of Mojo into the bag

  • Season heavily with fresh pepper

  • Close the bag, removing as much air as possible

  • Place bagged chops in the pan in the fridge overnight, or 6 hours min.

  • Take the chops out of the fridge 20 minutes before cooking.

  • If grilling: Brush grill with oil, heat on medium high. Add pork and cook for 4 minutes or until the pork releases from the grill, then turn the chops and cook for 3 minutes – adjust for thin chops.  Verified Meats’ chops are 1”+ thick.

  • Transfer chops to a plate, cover loosely with foil. Rest for 3 minutes before serving.


I used thick, bone-in pork chops that were just under 1" thick. On the bone, slightly trimmed but not much, I like keeping some fat on the edges to keep the pork really juicy!

Goya Mojo Criollo


bottom of page