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    Adobo Pork Chops

    Source of Recipe
    6 boneless pork loin chops, cut 3/4 inch thick (1 1/2 to 1 3/4 pounds total)
    2 tablespoons packed brown sugar
    2 tablespoons olive oil
    2 tablespoons orange juice
    2 tablespoons snipped fresh cilantro
    1 tablespoon red wine vinegar or cider vinegar
    2 teaspoons hot chili powder
    1 teaspoon ground cumin
    1 teaspoon dried oregano, crushed
    1/2 teaspoon salt
    1/4 teaspoon ground red pepper (optional)
    1/4 teaspoon ground cinnamon
    3 cloves garlic, minced

    1. Trim fat from chops. Place chops in a 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, red pepper (if desired), cinnamon, and garlic. Pour over chops; seal bag. Marinate in the refrigerator for 2 hours to 24 hours, turning occasionally.

    2. Drain chops, discarding marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chops are done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.) Makes 6 servings




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