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Ingredients
US|METRIC
4 SERVINGS
- 4 porterhouse (bone-in loin) pork chops (about 1-1/4 inch thick)
- 1 chipotles in adobo (chopped OR 1 dried chipolte chile, rehydrated* and minced **)
- 2 tsp. oregano
- 2 cloves garlic (crushed)
- 1/4 cup vegetable oil
- 2/3 cup lime juice
- 1 Tbsp. cilantro (chopped)
- 1/2 tsp. salt
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Directions
- Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4-24 hours.
- Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-16 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol |
| Sodium300mg13% |
| Potassium60mg2% |
| Protein0g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C20% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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