Mo-chimi or churri-jo?

A friend was staying at our house last weekend, and I whipped up a dinner in celebration of her moving back to VT. It was the first grilling of the season for me (at least on our grill), and here's what I made: whey-fed pork (loin chops and country-style ribs) from Willow Hill Farm marinated, basted and served with a hybrid chimichurri-mojo sauce (super herby + citrus + garlic); grilled summer squash, zucchini, and scallions with a warm grilled tomato vinaigrette; savory tomato wedges and a guacamole salad (chunky tomatoes, cukes, and avocado, dressed in a zesty cilantro vinaigrette).