Orange Picante Pork Chops Recipe

4.5 1 2
Orange Picante Pork Chops Recipe
Orange Picante Pork Chops Recipe photo by Taste of Home
Publisher Photo

Orange Picante Pork Chops Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 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

Directions

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.
Originally published as Orange Picante Pork Chops in Cooking for 2 Spring 2009, p45

Nutritional Facts

1 pork chop with 3 tablespoons sauce (calculated without rice): 216 calories, 8g fat (3g saturated fat), 68mg cholesterol, 444mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Orange Picante Pork Chops in Cooking for 2 Spring 2009, p45

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daisey5 User ID: 146806 181295
Reviewed Jun. 12, 2010

"I can not grill so I put them in an 8 x 8 dish and put the sauce on top covered it and baked it at 350 for 30 minutes. It turned out great and moist!"

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