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4 hours
Prep: 4 hours
Cook: 15 minutes
94 calories per serving view nutrition facts
6 servings
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| 2 | each | chipotle chili | dried |
| 6 | each | pork loin chops | 1/2 inch thick |
| 1/2 | cup | orange juice | frozen, thawed |
| 1/4 | cup | vegetable oil | |
| 1/4 | cup | lemon juice | |
| 2 | tablespoons | orange zest | grated |
| 1 | teaspoon | salt | |
| 1 | clove | garlic | |
| 1 | medium | orange | 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.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 393mg | 16% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 1% | Vitamin C | 24% | |
| Calcium | 1% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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