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Grilled Adobo Pork




Source of Recipe


Cooking Light-3/03






List of Ingredients



• cooking spray
  
• 3 ancho chiles
  
• 1 clove galric
  
• 1/4 small onion, peeled
  
• 1 cup fat-free, less-sodium chicken broth
  
• 1/4 teaspoon ground oregano
  
• 1/4 teaspoon freshly ground black pepper
  
• 1/8 teaspoon ground cumin
  
• dash of ground allspice
  
• 2 tablespoons cider vinegar, divided
  
• 1/2 teaspoon brown sugar
  
• 1/4 teaspoon salt
  
• 4 (6 ounce) bone-in center-cut pork chops (about 1/2 inch thick), trimmed
  
• 2 tablespoons fresh orange juice
  
• 1 tablespoon fresh lime juice
  






Instructions



1. Heat a large skillet coated with cooking spray over medium heat. Remove stems and seeds from chiles. Tear chiles into large pieces; place in skillet. Cook 15 seconds or until thoroughly heated, turning pieces occasionally (be careful not to burn chiles); remove from pan. Add garlic and onion to pan; cook 5 minutes or until lightly browned, turning frequently.
   
2. Combine chiles, garlic, onion, broth and next 4 ingredients (broth through allspice) in a small saucepan over medium heat. Stir in 1 tablespoon vinegar. Bring to a simmer; cook 5 minutes or until chiles are soft. Remove from heat; cool slightly. Place half of chile mixture in a blender; process until smooth. Pour pureed mixture into a small bowl; repeat procedure with remaining chile mixture.
   
3. Heat skillet coated with cooking spray over medium-high heat. Add chile mixture; cook 5 minutes, stirring constantly. Remove from heat; stir in sugar and salt. Cool completely.
   
4. Combine 1/2 cu chile mixture and 1 tablespoon vinegar in a large zip-top plastic bag. Add the pork chops to the bag; seal bag. Marinate pork in refrigerator 8 hours or overnight, turning bag occasioanlly. Combine remaining chile mixture with orange juice and lime juice; cover and refrigerate.
   
5. Prepare grill.
   
6. Place the reserved sauce in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
   
7. Remove pork form bag, reserving marinade. Place pork on grill rack coated with cooking spray; grill 4 minutes on each side or until thermometer registers 160 degrees (slightly pink), basting frequently with reserved marinade. Remove from heat; top with warm sauce.
   
8. Yield: 4 servings (serving size: 1 pork chop and about 1 1/2 tablespoons sauce). 224 cal, 7.9g fat, 27.9g pro, 10.1g carb, 3.1g fiber, 69mg chol, 2.3mg iron, 316mg sod, 42mg calc.