Marinating pork chops in picante sauce, garlic and orange juice before grilling, gives them fresh flavor with a little kick.
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|orange juice||1 1/2 pt.|
|garlic powder||1 tbsp.|
|boneless pork chop||12 lb.||48 ea.|
|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.
- Pair with Layered Tex-Mex Salad and 1/2 cup of honeydew for a meal under 500 calories.