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Orange Picante Pork Chops

 Orange Picante Pork Chops
These are no ordinary pork chops! LaDonna Reed from Ponca City, Oklahoma dressed them up with salsa and a hint of orange juice. Serve them over a side of rice for a complete, quick meal.
2 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 1 cup picante sauce
  • 1/3 cup orange juice
  • 2 garlic cloves, minced
  • 2 boneless pork loin chops (1/2 inch thick and 5 ounces each)
  • Hot cooked rice, optional


  • In a small bowl, combine the picante sauce, orange juice and garlic.
  • Pour 1 cup marinade into a large resealable plastic bag; add pork.
  • Seal bag and turn to coat; refrigerate for at least 4 hours. Cover
  • and refrigerate remaining marinade.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill pork,
  • covered, over medium heat or broil 4-5 in. from the heat for 4-5
  • minutes on each side or until a thermometer reads 145°. Let
  • stand for 5 minutes before serving.
  • Meanwhile, in a small saucepan, bring reserved marinade to a boil.
  • Reduce heat; simmer, uncovered, for 5-7 minutes or until heated
  • through. Serve chops with sauce and rice if desired. Yield: 2
  • servings.
Nutritional Facts: 1 pork chop with 3 tablespoons sauce (calculated without rice) equals 216 calories, 8 g fat (3 g saturated fat), 68 mg cholesterol, 444 mg sodium,

2 of 2

Orange Picante Pork Chops (continued)

Nutritional Facts: 6 g carbohydrate, trace fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.