Ingredients

• 6 bone-in pork chops (3/4-inch to 1-inch thick)
• 1 large yellow onion, cut into 3/4-inch thick rounds
• 1 1/2 cups Goya Mojo Chipotle, divided
• Goya Adobo All-Purpose Seasoning with Pepper, to taste

Instructions

1. In a zip-top bag* or a large container with a lid, combine the pork, onions and 1 cup Mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.
2. Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with Adobo. Cook pork until golden brown and internal temperature registers 145 degrees F (63 degrees C) on a quick-read thermometer, basting with remaining mojo, flipping once, 15 to 20 minutes. Cook onions until soft and golden brown, about 10 minutes.
3. Divide pork and onions evenly among serving dishes.