THIS RECIPE IS HALVED ALREADY (most the ingredients except the honey and brown sugar) Puree the marinade ingredients in a food processor. May be prepared 2 days ahead. Refrigerate until use. Makes 1-1/2 cups marinade. Make marinade and pour over the pork chops. Marinate, in refrigerator, for 8 hours or overnight.* 1/2 hour before cooking, remove chops from refrigerator and let sit. When ready to cook, preheat GF Grill. When hot, place chops on grill. Cover and cook for 5 minutes. When 5 minutes is up, remove from grill. Unplug it. Heat leftover marinade until simmering. Pour some over chops when plating. Serve with rice pilaf, potatoes, &/or salad. NOTES : * I did not marinate overnight and it was quite tasty just not as intense. Recipe by: Bobby Flay/Risa Golding - adapted from Bold American Food Posted to CHILE-HEADS DIGEST by RST G
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|Serving Size: 1 Serving (703g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 454 (64%)|
|Amt Per Serving||% DV|
|Total Fat 50.4g||67 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 35.1g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 0mg||0 %|
|Sodium 37116.1mg||1280 %|
|Potassium 799mg||21 %|
|Total Carbohydrate 60.3g||18 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 53.1g|
|Protein 6.4g||9 %|
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Calories per serving: 711
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