Short Sharp Chops

Freezing instructions: Combine pork and marinade in a large heavy-duty zip-top plastic bag, and place in freezer for up to 2 months. Thaw in refrigerator; cook as directed.

Yield: 4 servings (serving size: 2 chops)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 42%
  • Fat: 8.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 19.8g
  • Carbohydrate: 4g
  • Fiber: 0.2g
  • Cholesterol: 56mg
  • Iron: 0.9mg
  • Sodium: 256mg
  • Calcium: 14mg

Ingredients

  • 8 (2-ounce) boned center-cut loin pork chops (1/4 inch thick)
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup thawed orange juice concentrate, undiluted
  • 1/4 cup chopped green onions
  • 2 teaspoons grated peeled fresh ginger
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil

Preparation

  1. Trim fat from pork. Combine soy sauce and the next 5 ingredients (soy sauce through garlic) in a large zip-top plastic bag. Add pork to bag; seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove pork from bag; discard marinade.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chops; sauté 3 minutes on each side.
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