Directions:
- Cut orange in half. Cut one half of the orange into 4 wedges; set wedges aside. Squeeze juice from remaining orange half. Remove 1 Tablespoon of the juice and brush on both sides of each chop. Sprinkle chops with garlic-pepper seasoning and salt. In a small bowl combine remaining orange juice, orange marmalade, and the chopped rosemary; set aside.
- Preheat broiler. Place chops on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 5 to 6 minutes. Turn and cook for an addition 5 to 6 minutes, brushing with orange marmalade mixture for the last 2 to 3 minutes of broiling. Chops are done when pork juices run clear or a meat thermometer inserted into center of chop registers 160 degrees.
- Serve orange wedges with chops. If desired, garnish with rosemary sprig. If desired, squeeze juice from orange wedges over chops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.4 Kcal (1584 kJ) | ||
| Calories from fat | 70.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.8g | 12% | |
|---|---|---|---|
| Cholesterol | 157.36mg | 52% | |
| Sodium | 304.48mg | 13% | |
| Potassium | 803.07mg | 17% | |
| Total Carbs | 18.79g | 6% | |
| Sugars | 16.14g | 65% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 54.9g | 110% | |
| Vitamin C | 25.5mg | 42% | |
| Iron | 2.2mg | 12% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 144.79 Kcal (606 kJ) | ||
| Calories from fat | 26.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 12% | |
|---|---|---|---|
| Cholesterol | 60.21mg | 52% | |
| Sodium | 116.51mg | 13% | |
| Potassium | 307.29mg | 17% | |
| Total Carbs | 7.19g | 6% | |
| Sugars | 6.18g | 65% | |
| Dietary Fiber | 0.45g | 5% | |
| Protein | 21.01g | 110% | |
| Vitamin C | 9.7mg | 42% | |
| Iron | 0.8mg | 12% | |
| Calcium | 15.6mg | 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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