- 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
How to make it:
- 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.
- 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°.
- 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).
Saturated fat: 3g
* Calculated without rice.