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Ingredients
US|METRIC
6 SERVINGS
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Directions
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Directions
- Toast ancho chiles lightly in a skillet or on a griddle or comal, turning them occasionally so that they do not burn. Remove stems and seeds. Grind the chiles in a spice grinder or in a mortar with pestle until completely pulverized. Mix chile paste with oregano, salt, oil, garlic and vinegar.
- Spread chile paste on entire surface of pork chops. Transfer chops to a large resealable plastic bag; seal and refrigerate 8 hours or overnight.
- Grill pork chops over medium-hot coals 3 to 4 minutes on each side or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with warm corn tortillas, if desired.
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories110Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat0.5g3% |
Trans Fat0g |
Cholesterol |
Sodium800mg33% |
Potassium560mg16% |
Protein3g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber5g20% |
Sugars0g |
Vitamin A90% |
Vitamin C2% |
Calcium2% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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