Citrus-marinated Pork Chops
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Vegetables | Mexican | Fruits, Main dish, Meats, Mexican, Pork | 6 | Servings |
INGREDIENTS
| 2 | Chipotle Chiles, Dried | |
| 1/2 | c | Frozen Orange Juice, Thawed |
| 1/4 | c | Lemon Juice |
| 1 | t | Salt |
| 1 | Orange, Medium ** | |
| 6 | Pork Loin Or Rib Chops, * | |
| 1/4 | c | Vegetable Oil |
| 2 | T | Orange Peel, Grated |
| 1 | Clove Garlic |
INSTRUCTIONS
Pork chops should be cut about 1/2-inch thick. ** Orange should be cut into 6 wedges. Cover chiles with water. Let stand until softened, about 1 hour. Drain and finely chop. Place pork chops in a shallow glass or plastic dish. Place chiles and remaining ingredients, except the orange, in a blender container. Cover and blend, at low speed, until smooth. Pour over chops. Cover and refrigerate at least 3 hours, spooning marinade over chops occasionally. Set oven control to broil. Remove chops from marinade and sit marinade aside. Place chops on rack in a broiler pan. Broil, with tops of the chops 3 to 5 inches from the heat, until light brown, about 10 minutes. Turn the chops and brush with the marinade. Broil until chops are done, about 5 minutes longer. Garnish with orange wedges and serve. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 179
Total Fat: 20g
Cholesterol: 56.8mg
Sodium: 443mg
Potassium: 423.2mg
Carbohydrates: 5g
Fiber: <1g
Sugar: 3.6g
Protein: 20.2g