Directions:
- In a small bowl, combine the picante sauce, orange juice and garlic. Pour 1 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
- Meanwhile, in a small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until heated through. Serve chops with sauce and rice if desired. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.22 Kcal (671 kJ) | ||
| Calories from fat | 19.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 3% | |
|---|---|---|---|
| Cholesterol | 46.78mg | 16% | |
| Sodium | 325.48mg | 14% | |
| Potassium | 368.16mg | 8% | |
| Total Carbs | 9.81g | 3% | |
| Sugars | 3.3g | 13% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 18.55g | 37% | |
| Vitamin C | 32mg | 53% | |
| Iron | 12.6mg | 70% | |
| Calcium | 13.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 68.73 Kcal (288 kJ) | ||
| Calories from fat | 8.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 3% | |
|---|---|---|---|
| Cholesterol | 20.07mg | 16% | |
| Sodium | 139.64mg | 14% | |
| Potassium | 157.94mg | 8% | |
| Total Carbs | 4.21g | 3% | |
| Sugars | 1.42g | 13% | |
| Dietary Fiber | 0.53g | 5% | |
| Protein | 7.96g | 37% | |
| Vitamin C | 13.7mg | 53% | |
| Iron | 5.4mg | 70% | |
| Calcium | 5.8mg | 1% | |
* 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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