2 chipotle chiles; dried
6 pork loin or rib chops; *
1/2 cup frozen orange juice; thawed
1/4 cup vegetable oil
1/4 cup lemon juice
2 tablespoon orange peel; grated
1 teaspoon salt
1 clove garlic
1 orange; medium, **
* Pork chops should be cut about 1/2-inch thick.
** Orange should be cut into 6 wedges.
Cover chiles with water. Let stand until softened, about 1 hour. Drain and finely chop.
Place pork chops in a shallow glass or plastic dish. Place chiles and remaining ingredients, except the orange, in a blender container. Cover and blend, at low speed, until smooth. Pour over chops.
Cover and refrigerate at least 3 hours, spooning marinade over chops occasionally.
Set oven control to broil. Remove chops from marinade and sit marinade
aside. Place chops on rack in a broiler pan. Broil, with tops of the chops 3 to 5 inches from the heat, until light brown, about 10 minutes. Turn the chops and brush with the marinade. Broil until chops are done, about 5 minutes longer.
Garnish with orange wedges and serve.
Yield: 6 servings