Directions:
- In a blender or food processor, combine the orange juice, rum and habanero chile pepper and puree until smooth; set aside.
- In a large skillet over medium high heat, saute the pork chops in the oil for 5 minutes per side, or until well browned.
- Pour in the orange juice mixture, reduce heat to low, cover and simmer for 30 minutes. Flip chops over and simmer for 30 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311 Kcal (1302 kJ) | ||
| Calories from fat | 83.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 14% | |
|---|---|---|---|
| Cholesterol | 14.84mg | 5% | |
| Sodium | 358.89mg | 15% | |
| Potassium | 132.6mg | 3% | |
| Total Carbs | 3.25g | 1% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 5.18g | 10% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 0.3mg | 2% | |
| Calcium | 4.2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 247.97 Kcal (1038 kJ) | ||
| Calories from fat | 66.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 14% | |
|---|---|---|---|
| Cholesterol | 11.83mg | 5% | |
| Sodium | 286.15mg | 15% | |
| Potassium | 105.72mg | 3% | |
| Total Carbs | 2.59g | 1% | |
| Sugars | 2.09g | 10% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 4.13g | 10% | |
| Vitamin C | 7.8mg | 16% | |
| Iron | 0.2mg | 2% | |
| Calcium | 3.4mg | 0% | |
* 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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