Place the pork chops in a glass baking dish or other non-metal dish. In a food processor or blender, combine cloves, bay leaf, oregano, salt, wine and juice; process until well blended. Pour over chops, turning to coat all sides. Cover and allow to marinate for up to one hour, turning once or twice.
In large skillet heat 1 tablespoon of lard or oil. Blot the pork chops with paper towels and saut until brown on both sides, about 4 minutes on each side.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 6|
|Calories from Fat: 160 (54%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 79.2mg||24 %|
|Sodium 86.9mg||3 %|
|Potassium 539.2mg||14 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 4.1g|
|Protein 27.5g||39 %|
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Calories per serving: 298
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