Nutrition Facts
Serving Size
48 PORK CHOPS
Amount Per Serving
Calories 168
% Daily Value
Total Fat 4.6g
7%
Saturated Fat 1.5g
8%
Cholesterol 68mg
23%
Sodium 417mg
17%
Total Carbohydrate 4.8g
2%
Dietary Fiber 1.5g
6%
Protein 24.2g
48%
Vitamin A 1%
Vitamin C 9%
Calcium 3%
Iron 4%
Marinating pork chops in picante sauce, garlic and orange juice before grilling, gives them fresh flavor with a little kick.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
Step 1
| Profit Per Serving | ||||
|---|---|---|---|---|
| - | = | |||
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
| Profit Per Meal | ||||
|---|---|---|---|---|
| × | = | |||
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
| Profit Per Day | |||||
|---|---|---|---|---|---|
| × | = | ||||
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Ingredients | Weight | Measure |
| Instructions |
| 1. Stir the Pace® Picante sauce, orange juice and garlic powder in a large nonmetallic bowl. |
| 2. Add the pork chops and turn to coat. Cover and refrigerate for 1 hour. Remove the chops from the picante sauce mixture. CCP: Refrigerate at 41/45 °F (5/7 °C) or lower. 3. Lightly oil the grill rack and heat to medium. Grill the pork chops for 15 minutes or until cooked through, turning and brushing often with the picante sauce mixture. Discard remaining picante sauce mixture. CCP: Heat to 165 °F for at least 15 seconds. CCP: Hold for hot service at 140 °F. |
Recipe Tip
- Pair with Layered Tex-Mex Salad and 1/2 cup of honeydew for a meal under 500 calories.
