Ingredients:
- 2 orange peel strips (3 inches)
- 2 boneless pork loin chops (1 inch thick and 6 oz each)
- 4 wooden skewers (5 inches)
- ground salted peanuts and minced fresh cilantro , optional
Directions:
- In a small saucepan, combine the first eight ingredients. Bring to a boil; cook until liquid is reduced to 1 cup. Cool for 10 minutes; set aside 1/3 cup for basting.
- Cut pork chops in half widthwise. Pour remaining marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 1 hour.
- Drain and discard marinade. Insert a soaked skewer into each chop. Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving. Coat chops with peanuts and cilantro if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.28 Kcal (600 kJ) | ||
| Calories from fat | 11.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 2% | |
|---|---|---|---|
| Cholesterol | 28.07mg | 9% | |
| Sodium | 1030.87mg | 43% | |
| Potassium | 261.19mg | 6% | |
| Total Carbs | 15.7g | 5% | |
| Sugars | 14.02g | 56% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 11.35g | 23% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.9mg | 5% | |
| Calcium | 19.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 120.09 Kcal (503 kJ) | ||
| Calories from fat | 9.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.07g | 2% | |
|---|---|---|---|
| Cholesterol | 23.52mg | 9% | |
| Sodium | 864.03mg | 43% | |
| Potassium | 218.91mg | 6% | |
| Total Carbs | 13.16g | 5% | |
| Sugars | 11.75g | 56% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 9.51g | 23% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.8mg | 5% | |
| Calcium | 16.4mg | 2% | |
* 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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