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Ingredients
- 2 chipotle chiles; dried
- 1 orange; medium, **
- 6 pork loin or rib chops; *
- 1/2 cup frozen orange juice; thawed
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 2 tablespoon orange peel; grated
- 1 teaspoon salt
- 1 clove garlic
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Recipe Info
Category : Pork & Veal
Rating : 0
Contributor : marc
Print Recipe
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Directions
* Pork chops should be cut about 1/2-inch thick.
** Orange should be cut into 6 wedges.
Cover chiles with water. Let stand until softened, about 1 hour. Drain and finely chop.
Place pork chops in a shallow glass or plastic dish. Place chiles and remaining ingredients, except the orange, in a blender container. Cover and blend, at low speed, until smooth. Pour over chops.
Cover and refrigerate at least 3 hours, spooning marinade over chops occasionally.
Set oven control to broil. Remove chops from marinade and sit marinade
aside. Place chops on rack in a broiler pan. Broil, with tops of the chops 3 to 5 inches from the heat, until light brown, about 10 minutes. Turn the chops and brush with the marinade. Broil until chops are done, about 5 minutes longer.
Garnish with orange wedges and serve.
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