Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4-24 hours. Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly. Serve chops immediately.
Republished with Permission, National Pork Council
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (234g)|
|Recipe Makes: 4|
|Calories from Fat: 182 (49%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 137.3mg||42 %|
|Sodium 113.4mg||4 %|
|Potassium 783.8mg||21 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.9g|
|Protein 41.8g||60 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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What would you serve with this? Link in another recipe
gretchenlawrenceHonestly, these were really good. After the initial searing on the grill I added some dry red pepper flake (not a lot) and put them on indirect heat in the grill until the came to temp on the thermometer.1y ago
We-NashMarinated for 24 hours in tight ziplock, grilled and served with cuban black beans and fresh corn, and sliced avocado. Thought chop was good but not amazing. Hubby liked it tho'. I thought something is missing from the marinade, I even added few dashes of onion powder, and dash of salt before adding the meat. Needs something else to give it a zing... any ideas? Fresh orange rind? After grilled, never would guess it was orange juice as base.4y ago
emmetryanThis was fine. It's another that's closer to 3 than 4. The marinade certainly gave a bit of a fresher feel to texture of the meat but it didn't add the zest to the taste that I was expecting.4y ago
tysonRepublished with Permission, National Pork Council [I posted this recipe.]11y ago