My Recipes


User: nnss

Yield: 6 servings

Categories: main dish, mexican, meats, fruits

amount unit name
2 chipotle chiles dried
6 pork loin or rib chops *
1/2 C frozen orange juice thawed
1/4 C vegetable oil
1/4 C lemon juice
2 TB orange peel grated
1 TS salt
1 clove garlic
1 orange medium, **


* 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.