Directions:
- In a bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade from chops. Place on a broiler pan rack. Broil 4 inches from the heat for 7 minutes on each side or until juices run clear. Baste with reserved marinade.
- Serve topped with remaining marinade and garnished with avocado and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.85 Kcal (1364 kJ) | ||
| Calories from fat | 99.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Cholesterol | 123.72mg | 41% | |
| Sodium | 608.66mg | 25% | |
| Potassium | 1025.98mg | 22% | |
| Total Carbs | 10.3g | 3% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 43.05g | 86% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 2.3mg | 13% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 109.14 Kcal (457 kJ) | ||
| Calories from fat | 33.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 17% | |
|---|---|---|---|
| Cholesterol | 41.44mg | 41% | |
| Sodium | 203.87mg | 25% | |
| Potassium | 343.65mg | 22% | |
| Total Carbs | 3.45g | 3% | |
| Sugars | 1.52g | 18% | |
| Dietary Fiber | 1.18g | 14% | |
| Protein | 14.42g | 86% | |
| Vitamin C | 2.6mg | 13% | |
| Iron | 0.8mg | 13% | |
| Calcium | 13.1mg | 4% | |
* 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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