Cuban Garlic & Lime Pork Chops

Make-Ahead Time 1 day before cooking

Final Prep and Cook Time 16 minutes

Makes 4 servings

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

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.
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.
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.

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