Citrus-Marinated Pork Chops
Yield
6 servingsPrep
4 hrsCook
15 minReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chipotle chili peppers
dried |
*
|
| 6 | each |
pork loin chops
1/2 inch thick |
*
|
| ½ | cup |
orange juice
frozen, thawed |
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
orange zest
grated |
|
| 1 | teaspoon |
salt
|
|
| 1 | clove |
garlic
|
|
| 1 | medium |
oranges
cut into 6 wedges |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chipotle chili peppers
dried |
*
|
| 6 | each |
pork loin chops
1/2 inch thick |
*
|
| 118 | ml |
orange juice
frozen, thawed |
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
orange zest
grated |
|
| 5 | ml |
salt
|
|
| 1 | clove |
garlic
|
|
| 1 | medium |
oranges
cut into 6 wedges |
*
|
Directions
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.
