Tangy orange marinade gives these chops a citrusy twist. Add mashed potatoes or rice and a simple side salad for a fuss-free supper that everyone will enjoy.
—MARY CHANDLER GRAND TOWER, IL
PREP: 15 MIN. + MARINATING • BROIL: 10 MIN. • MAKES: 4 SERVINGS
1 cup orange juice
1/2 cup unsweetened pineapple juice
1/4 cup reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon grated orange peel
1/4 teaspoon pepper
4 bone-in pork loin chops (7 ounces each)
1 tablespoon cornstarch
1. In a small bowl, combine the first seven ingredients. Pour a scant 1 cup into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce.
2. Drain chops and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
4. Meanwhile, in a small saucepan, combine cornstarch and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.
PER SERVING 269 cal., 8 g fat (3 g sat. fat), 86 mg chol., 451 mg sodium, 15 g carb., trace fiber, 31 g pro. Diabetic Exchanges: 4 lean meat, 1 starch.