By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 6
367 cal · 195 min
Grilled Pork Chops and Onions
Recipe GLPRfd6bdf86b1f051
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Average rating: 4.3 (1)
Succulent bone-in pork chops and caramelized onion rounds marinated in a bold chipotle mojo sauce, then grilled to perfection. This savory main course delivers smoky, smoky flavor with a touch of heat and brightness.
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Ingredients
6 pieces bone-in pork chops, ¾" to 1" thick
1 large large yellow onion, cut into ¾"-thick rounds
1¾ cup chipotle mojo sauce, divided
all-purpose adobo seasoning with pepper
Directions
Combine pork chops and onion rounds in a large resealable zip-top bag or a non-reactive glass or stainless steel container. Pour 1 cup of the chipotle mojo sauce over the pork and onions, ensuring they are evenly coated. Seal the bag or cover the container tightly. Refrigerate for at least 3 hours, preferably overnight, to allow the flavors to penetrate the meat.
Preheat your grill to medium-high heat, or heat a large grill pan lightly brushed with oil over medium-high heat until hot.
Remove the pork chops and onions from the marinade and discard the liquid. Pat the pork chops dry with paper towels and season both sides generously with adobo seasoning and pepper.
Place the pork chops on the grill and cook for 7 to 10 minutes on the first side. Brush generously with the remaining mojo sauce, then flip the chops and cook the second side for another 7 to 10 minutes, continuing to brush with the remaining sauce. The pork is done when an instant-read thermometer inserted into the thickest part (not touching bone) reads 160°F internally.
While the pork cooks, arrange the onion rounds on the grill and cook for approximately 5 minutes per side, or until they are soft, tender, and golden brown with light char marks.
Transfer the cooked pork chops and grilled onions to a serving platter and serve immediately while hot.
Comments
This is straightforward and cheap—pork chops, onion, and seasoning run under $2 per serving at any Charlotte grocery. The real catch is time: 195 minutes is heavily weighted toward marinating (stated but vague), so actual hands-on prep is maybe 20 minutes; budget the full three hours if you're cooking on a schedule. Chipotle mojo and adobo seasoning are stocked at Harris Teeter, Food Lion, and Kroger, so no special stops. It's a grill-and-forget dish that reheats unevenly—best eaten fresh the same night, though leftovers work cold or chopped into rice the next day.
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