Adobo Pork Chops Recipe
by Matt Schumacher
serves: 6
  Spicy Pork Chops
  6 ea   pork,boneless top loin chops, cut 3/4-inch thick
  2 tbs   sugar, brown (packed)
  2 tbs   oil, olive
  2 tbs   orange juice
  2 tbs   cilantro
  1 tbs   vinegar, red wine, or cider vinegar
  2 tsp   chili powder, hot
  1 tsp   cumin, ground
  1 tsp   oregano, dried
  1/2 tsp   salt
  1/4 tsp   pepper, cayenne, (optional)
  1/4 tsp   cinnamon, ground
  3 cloves   garlic, minced, minced
  Recipe Tip:
Marinate 2 to 24 hours.
1. Trim fat from chops. Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, cayenne pepper (if desired), cinnamon, and garlic. Pour marinade over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for at least 2 hours or up to 24 hours, turning bag occasionally.

2. Drain chops, discarding marinade. Place chops on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chops are done (160F) and juices run clear, turning once halfway through grilling.

Nutritional Info (Per serving):
Calories: 189, Saturated Fat: 2g, Sodium: 170mg, Dietary Fiber: 0g, Total Fat: 7g, Carbs: 3g, Sugars: 2g, Cholesterol: 71mg, Protein: 25g
Exchanges: Lean Meat: 4, Fat: 1