Directions:
- In a small bowl, combine the first six ingredients. Set aside 1 tablespoon marinade; cover and refrigerate in a small bowl. Pour remaining marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 20Â minutes.
- Drain and discard marinade from pork. In a large skillet over medium heat, cook chops in oil for 8-10 minutes on each side or until a meat thermometer reads 160°. Remove and keep warm.
- In a small bowl, combine cornstarch and reserved marinade until smooth. Stir in the broth, orange juice and honey; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or just until thickened. Stir in cilantro. Add pork chops; heat through. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.3 Kcal (822 kJ) | ||
| Calories from fat | 74.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.29g | 13% | |
|---|---|---|---|
| Cholesterol | 55.25mg | 18% | |
| Sodium | 1190.25mg | 50% | |
| Potassium | 440.55mg | 9% | |
| Total Carbs | 10.7g | 4% | |
| Sugars | 7.82g | 31% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 20.87g | 42% | |
| Vitamin C | 18.7mg | 31% | |
| Iron | 1.4mg | 8% | |
| Calcium | 27.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 110.18 Kcal (461 kJ) | ||
| Calories from fat | 41.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 13% | |
|---|---|---|---|
| Cholesterol | 31.01mg | 18% | |
| Sodium | 668.08mg | 50% | |
| Potassium | 247.28mg | 9% | |
| Total Carbs | 6.01g | 4% | |
| Sugars | 4.39g | 31% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 11.71g | 42% | |
| Vitamin C | 10.5mg | 31% | |
| Iron | 0.8mg | 8% | |
| Calcium | 15.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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