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Pollo alla Firènze
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Cuban Garlic & Lime Pork Chops
Make-Ahead Time: 1 day before cooking
Final Prep and Cook Time: 16 minutes
Yield: Makes 4 servings
Ingredients:
4
boneless pork top loin chops, 3/4 inch thick (about 1-1/2 pounds)
2
tablespoons olive oil
2
tablespoons lime juice
2
tablespoons orange juice
2
teaspoons bottled minced garlic
1/2
teaspoon salt, divided
1/2
teaspoon red pepper flakes
2
small seedless oranges, peeled and chopped
1
medium cucumber, peeled, seeded and chopped
2
tablespoons chopped onion
2
tablespoons chopped fresh cilantro
Preparation:
1.
Place pork in large resealable food storage bag. Add oil, juices, garlic, 1/4 teaspoon salt and pepper flakes. Seal bag and shake to evenly distribute marinade; refrigerate up to 24 hours.
2.
To make salsa, combine oranges, cucumber, onion and cilantro in small bowl; toss lightly. Cover and refrigerate 1 hour or overnight. Add remaining 1/4 teaspoon salt just before serving.
3.
To complete recipe, remove pork from marinade; discard marinade. Grill or broil pork 6 to 8 minutes on each side or until pork is no longer pink in center. Serve with salsa.
Nutritional Information:
| Serving Size: 1 pork chop with 1/2 cup + 1 tablespoon salsa | |
| Fiber | 3 g |
| Carbohydrate | 12 g |
| Cholesterol | 94 mg |
| Saturated Fat | 2 g |
| Total Fat | 11 g |
| Calories from Fat | 33 % |
| Calories | 307 |
| Protein | 39 g |
| Sodium | 610 mg |
Dietary Exchange:
| Meat | 5 |
| Vegetable | 1/2 |
| Fruit | 1/2 |
This recipe appears in:
Island
