Mojo Bone-In Pork Chops
Food and Drink

Reprinted with permission from The Ultimate Big Green Egg Cookbook by Chris Sussman. Page Street Publishing Co. 2023. Photo credit: Chris Sussman

Mojo Bone-In Pork Chops

"Like the Kobe beef concept, Kurobuta pork refers to the Japanese feeding regiment of purebred Berkshire pigs to maximum the marbling and maintain a pH that retains juiciness."

Marinate: 1 hour Cook: 8–10 minutes Serves: 4


3 oranges, juice only

1 tablespoon orange zest

2 limes, juice only

½ cup olive oil

6 cloves garlic, minced

1 cup coarsely chopped fresh cilantro

1 teaspoon kosher salt, plus more as needed

1 teaspoon ground black pepper (ideally 16 mesh), plus more as needed

2 teaspoons ground cumin

2 teaspoons dried oregano

4 Kurobuta bone-in pork chops

avocado oil or other neutral cooking oil, for grill grates

In a large bowl, combine the orange juice, orange zest, lime juice, olive oil, garlic, cilantro, salt, pepper, cumin, and oregano and mix well. Add the pork chops to the marinade and flip them to coat them evenly. Marinate the chops in the refrigerator for 1 hour.

Remove the pork chops from the marinade, pat them dry with paper towels, and season them with additional salt and pepper. Let the chops sit at room temperature while you set up and preheat your Big Green Egg.

Load your Big Green Egg with lump charcoal set up for direct grilling. Preheat to 450°F. Clean your grill grate and wipe it with a paper towel that has been dipped in the avocado oil. Make sure to wear heat-resistant gloves when you do this.

When the Big Green Egg has preheated and the temperature is stable, place the pork chops on the grill grate and cook them for 4 minutes. Flip the chops and cook them for 4 minutes on the other side. Check the chops’ internal temperature using an instant-read thermometer. When the chops reach 140°F, pull them from the Big Green Egg and let them rest for 10 minutes before serving. The carryover cooking will bring their internal temperature up to a perfect 145°F.