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Nutrition Facts
Serving Size 1 (161g) Recipe makes 6 servings
Calories 340
Calories from Fat 183		(53%)
Amount Per Serving		%DV
	Total Fat 20.3g	31%
	Saturated Fat 7.5g	37%
	Monounsaturated Fat 8.7g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 554mg		23%
Potassium 565mg		16%
Total Carbohydrate 17.6g		5%
	Dietary Fiber 2.5g	9%
	Sugars 8.5g
Protein 19.9g		39%
detailed view... how is this calculated?

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Marinated Pork Chops

Recipe #14955 | 2¼ hours | 10 min prep | add private note

⁽³⁰⁾ RATE IT NOW Print Recipe

By: Derf
Nov 28, 2001

Did these for supper tonight, quite a nice tang. The sauce is particularly good, with baked potatoes and steamed broccoli. Can easily be made less for 2 or 4 chops.

SERVES 6 (change servings and units)

Ingredients

6 pork loin chops, centre cut, boneless are best (2 lbs)
3/4 cup chili sauce or ketchup
8-10 shallots, peeled, cut in half
3-4 garlic cloves, 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 chili 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°F 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: Amberngriffinco

On Jun 17, 2009

This was good. The sauce was pretty sweet and it's an easy recipe. My guys said it was okay. a

0 people found this review helpful

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From: PickleLover

On May 6, 2009

These were great, a hit at dinner tonight. I Used the really thick cut pork chops, used the ketchup and left out the shallots, then grilled them on the grill, and we ate up every bite I cooked

1 person found this review helpful

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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...

6 people found this review helpful

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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

6 people found this review helpful

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