GRILLED ORANGE PICANTE PORK CHOPS

Made With:

Product

Pace® Picante Sauce- Mild

V8® Original Low Sodium 100% Vegetable Juice. A delicious blend of 8 vegetables— providing 1 serving of veggies, and light on the sodium without sacrificing all of that great V8 taste.

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Tip

Pair with Layered Tex-Mex Salad and 1/2 cup of honeydew for a meal under 500 calories.

Nutrition Facts
Serving Size
1 EACH (1 PORK CHOP)
Amount Per Serving
Calories 170
% Daily Value
Total Fat 5.2g
8%
Saturated Fat 1.8g
9%
Cholesterol 61mg
20%
Sodium 408mg
17%
Total Carbohydrate 4.9g
2%
Dietary Fiber 1.5g
6%
Protein 23.6g
47%
Vitamin A 2%
Vitamin C 6%
Calcium 2%
Iron 4%
Total Time

Not Available

Serving & Size

1 EACH (1 PORK CHOP)

Yields

Marinating pork chops in picante sauce, garlic and orange juice before grilling, gives them fresh flavor with a little kick.

Nutrition Facts

Nutrition Facts
Serving Size
1 EACH (1 PORK CHOP)
Amount Per Serving
Calories 170
% Daily Value
Total Fat 5.2g
8%
Saturated Fat 1.8g
9%
Cholesterol 61mg
20%
Sodium 408mg
17%
Total Carbohydrate 4.9g
2%
Dietary Fiber 1.5g
6%
Protein 23.6g
47%
Vitamin A 2%
Vitamin C 6%
Calcium 2%
Iron 4%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Pace® Picante Sauce- Mild

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Weight Measure
Pace® Picante Sauce- Mild 5 lb. cups
orange juice 1 1/2  pt.
garlic powder tbsp.
1. Stir the Pace® Picante sauce, orange juice and garlic powder in a large nonmetallic bowl.
Weight Measure
boneless pork chop, 3 oz cooked meat per chop, 3/4-inch thick 12 lb. 48  ea.
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.
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