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Description
Use a purchased salad dressing and fruit juice for an easy-to-make marinade. Serve the chops with grilled pineapple slices and rice flecked with green onion to complete the meal.
Ingredients
US|METRIC
4 SERVINGS
- 4 bone-in ribeye (rib) pork chops (1/2-inch thick)
- 1 1/2 cups sesame (Asian, with ginger salad dressing)
- 3/4 cup pineapple juice
- 1 1/2 tsp. crushed red pepper
- 1/4 cup creamy peanut butter
- 2 Tbsp. peanuts (chopped)
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Directions
- Place pork in large, resealable plastic bag. Mix together salad dressing, pineapple juice and red pepper in small bowl. Set aside 1/2 cup of the dressing marinade. Pour remaining marinade over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Refrigerate for 2-6 hours, turning bag occasionally.
- Prepare a medium-hot fire in grill. Heat, stirring with wire whisk, reserved marinade and peanut butter just until combined; remove from heat.
- Remove pork from marinade; discard marinade in bag. Grill chops, uncovered, over direct heat for 12-16 minutes or until internal temperature of pork reaches 145 degrees F., turning chops over and brushing with peanut butter mixture halfway during grilling. Transfer chops to cutting board. Loosely cover with foil; let rest for 5 minutes.
- To serve, brush chops with remaining peanut butter mixture; sprinkle with peanuts.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol |
| Sodium80mg3% |
| Potassium460mg13% |
| Protein15g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A6% |
| Vitamin C10% |
| Calcium50% |
| Iron50% |
* 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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