Lean pork shares top billing with cancer-fighting
garlic in this quick-to-prep entrée. Mexican adobo sauce
is usually made from ground chilies, vinegar, and herbs. This
version follows that lead but, for the sake of convenience, calls
on hot chili powder rather than ground chilies. The recipe is
courtesy of the Eating for Life special section in
the Pink Plaid edition of the Better Homes and Gardens®
New Cook Book.
Herbed Adobo Pork
- 6 boneless pork loin chops, cut 3/4-inch
thick (1 1/2 to 1 3/4 pounds total)
2 tablespoons brown sugar, packed
2 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons fresh cilantro, snipped
1 tablespoon red wine vinegar, or cider vinegar
2 teaspoons hot chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper, (optional)
1/4 teaspoon ground cinnamon
3 cloves garlic, minced
- Trim fat from chops. Place chops in a
plastic bag set in a shallow dish.
- For marinade, in a small bowl combine
brown sugar, oil, orange juice, cilantro, vinegar, chili powder,
cumin, oregano, salt, red pepper (if desired), cinnamon, and
garlic. Pour over chops; seal bag. Marinate in the refrigerator
for 2 to 24 hours, turning occasionally.
- Drain chops, discarding marinade.
- For a charcoal grill, grill chops on the
rack of an uncovered grill directly over medium coals for 12
to 15 minutes or until chops are done 160°F (70°C), turning
once halfway through grilling.
- For a gas grill, preheat grill. Reduce
heat to medium. Place chops on grill rack over heat. Cover and
grill as above.
Makes 4 servings.
Nutritional Information Per Serving (1/4
recipe): Calories: 189 calories; Protein: 25 grams; Fat: 7 grams;
Sodium: 171 milligrams; Cholesterol: 71 milligrams; Saturated
Fat: 2 grams; Carbohydrates: 3 grams; Fiber: 0 grams
Recipe provided courtesy of Pork, Be Inspired®.
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