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Prep: 15 min., plus marinating
Grill: 10 min.
2 cups picante sauce
2/3 cup orange juice
3 garlic cloves, minced
4 boneless pork loin chops, 1/2 in. thick and 5 oz. each
What to Do
1. In small bowl, combine picante sauce, orange juice, and garlic. Pour 2 cups marinade into large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate at least 4 hours. Cover and refrigerate remaining marinade.
2. Coat grill rack with cooking spray before starting grill. Drain and discard marinade. Grill pork, covered, over medium heat, or broil 4 in. from heat 4 to 6 minutes on each side or until meat thermometer inserted into chop's center reads 160°.
3. Meanwhile, in small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, 5 to 7 minutes or until heated through. Serve chops with sauce and rice if desired.
Yield: 4 servings ($1.37 per serving)
Nutrition Facts: 1 pork chop with 3 tbs. sauce (calculated without rice) equals 216 calories, 8 g fat (3 g saturated fat), 68 mg cholesterol, 444 mg sodium, 6 g carbohydrate, trace fiber, 27 g protein.
-- L. R., Ponca City, Oklahoma
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