Directions:
- In a large resealable plastic bag, combine the vinegar, grilling blend and oil. Add the pork; seal bag and turn to coat. Refrigerate for at least 2 hours.
- Drain and discard marinade. Grill chops, 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 bowl, combine the salsa ingredients. Serve with chops. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.64 Kcal (1154 kJ) | ||
| Calories from fat | 80.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 14% | |
|---|---|---|---|
| Cholesterol | 43.16mg | 14% | |
| Sodium | 41.98mg | 2% | |
| Potassium | 509.17mg | 11% | |
| Total Carbs | 33.42g | 11% | |
| Sugars | 29.6g | 118% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 16.2g | 32% | |
| Vitamin C | 69.1mg | 115% | |
| Iron | 0.5mg | 3% | |
| Calcium | 56.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 90.92 Kcal (381 kJ) | ||
| Calories from fat | 26.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.95g | 14% | |
|---|---|---|---|
| Cholesterol | 14.24mg | 14% | |
| Sodium | 13.85mg | 2% | |
| Potassium | 167.95mg | 11% | |
| Total Carbs | 11.02g | 11% | |
| Sugars | 9.76g | 118% | |
| Dietary Fiber | 1.34g | 16% | |
| Protein | 5.34g | 32% | |
| Vitamin C | 22.8mg | 115% | |
| Iron | 0.2mg | 3% | |
| Calcium | 18.6mg | 6% | |
* 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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