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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (158g) Recipe makes 6 servings |
||
| Calories 339 | ||
| Calories from Fat 192 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.4g | 32% | |
| Saturated Fat 8.0g | 39% | |
| Monounsaturated Fat 9.2g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 71mg | 23% | |
| Sodium 297mg | 12% | |
| Potassium 513mg | 14% | |
| Total Carbohydrate 15.5g | 5% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 5.4g | ||
| Protein 20.3g | 40% | |
Marinated Pork Chops
By: Derf
Nov 28, 2001
Did these for supper tonight, quite a nice tang. The sauce is particularly good, with baked potatoes and steamed brocolli. Can easily be made less for 2 or 4 chops.
SERVES 6
Ingredients
- 6 pork loin chops, centre cut,bonless are best (2 lbs)
- 3/4 cup chili sauce or ketchup
- 8-10 shallots, peeled,cut in half
- 3-4 cloves garlic, peeled,cut in half
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
Directions
1
Trim fat from pork chops.2
Place in single layer in 13 x 9 inch baking dish.3
In bowl, combine chilli sauce,shallots,garlic, vinegar, sugar, worcestershire sauce, chili powder, mustard and oregano, Pour over chops.4
Cover and marinate in refrigerator for at least 1 hour or for up to 8 hours.5
Cover and bake in 350 degree oven for 30 minutes.6
Uncover and bake, spooning sauce over chops occasionally, for 15 to 30 minutes more or until tender.
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Featured Reviews for This Recipe
From: Macbos
On Aug 7, 2008
Thanks for the recipe, I cooked it for my husband & sister, who raved about it - I don't eat prk myself, but feel proud of the fact that i could cook something so tasty that didn't need me to taste-test. Well done! Dianne.
From: Elena Bedner
On Jan 19, 2002
Great recipe! I was a little pressed for time, so instead of baking the pork chops, I grilled them instead. I marinated them about 8 hours. No "sauce" is left when you grill them, but the chops came out juicy and tasty anyway...
From: Bergy
On Jan 12, 2002
Thank you Dorothy. I really enjoyed this recipe - it's a keeper. I cut the recipe back for one serving and no problem. Didn't have Apple cider vinegar so used Tarragon vinegar and I chopped the Shallots, marinated the chop for about 2 hours. MMMmmmmmm
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