Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. frozen Hy-Vee orange juice concentrate, thawed | ||
| 1 small white onion, coarsely chopped | ||
| ½ tsp. cayenne pepper | ||
| ½ tsp. ground allspice | ||
| 6 boneless pork chops | ||
| 2 grapefruit, peeled and sectioned | ||
| 2 oranges, peeled and sectioned | ||
| 6 kumquats | ||
| ½ c. Hy-Vee apricot preserves | ||
| ¼ c. chopped fresh cilantro |
Directions
- To make citrus glaze, process orange juice concentrate, onion, cayenne pepper and allspice until nearly smooth in a food processor.
- Place pork chops and citrus glaze in a sealable plastic bag. Seal and chill up to 12 hours.
- Coarsely chop grapefruit, oranges and kumquats and place in a medium bowl. Toss with apricot preserves and chopped cilantro. Cover and chill up to 2 hours.
- Remove pork chops from marinade and discard marinade. Place a baking sheet lined with aluminum foil.
- Broil pork chops about 6 minutes on each side or until internal temperature reaches 145 degrees. Let stand 5 minutes before serving.
- Serve pork with salsa.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 70mg
- Sodium: 60mg
- Total Carbohydrates: 40g
- Protein: 25g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 130%
0%
Iron 6%
0%
Calcium 6%