Orange Picante Pork Chops
- 1 cup picante sauce
- 1/3 cup orange juice
- 2 garlic cloves, minced
- 2 boneless pork loin chops (1/2 inch thick and 5 ounces each)
- Hot cooked rice, optional
- In a small bowl, combine the picante sauce, orange juice and garlic. Pour 1 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145u0b0. Let stand for 5 minutes before serving.
- Meanwhile, in a small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until heated through. Serve chops with sauce and rice if desired.
picante sauce, orange juice, garlic, pork loin chops, rice
Taken from www.tasteofhome.com/recipes/orange-picante-pork-chops/ (may not work)