Directions:
- Combine all vinaigrette ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy.
- Measure 1/2 cup vinaigrette for the pork chops. Refrigerate the remainder for up to two weeks or serve it over side salads with dinner.
- Place pork in a shallow dish, and season with salt and pepper on both sides. Pour 1/2 cup vinaigrette over pork, and turn to coat. Cover and refrigerate at least 1 hour, or up to 1 day.
- Heat broiler, with rack set 4 inches from heat. Remove pork from marinade, letting excess drip off; place on a foil-lined rimmed baking sheet.
- Broil without turning until opaque throughout, 8 to 10 minutes, but if chops are browning too quickly, turn them. Let rest 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 489.73 Kcal (2050 kJ) | ||
| Calories from fat | 381.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.36g | 65% | |
|---|---|---|---|
| Cholesterol | 63.08mg | 21% | |
| Sodium | 878.55mg | 37% | |
| Potassium | 304.13mg | 6% | |
| Total Carbs | 8.63g | 3% | |
| Sugars | 7.2g | 29% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 20.1g | 40% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 64.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 296.65 Kcal (1242 kJ) | ||
| Calories from fat | 230.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.66g | 65% | |
|---|---|---|---|
| Cholesterol | 38.21mg | 21% | |
| Sodium | 532.19mg | 37% | |
| Potassium | 184.23mg | 6% | |
| Total Carbs | 5.23g | 3% | |
| Sugars | 4.36g | 29% | |
| Dietary Fiber | 0.31g | 2% | |
| Protein | 12.17g | 40% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.8mg | 7% | |
| Calcium | 39.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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