Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Orange | 1 medium (131g) | 62 |
| Rum | 1/2 oz (15ml) | 32 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup water
- 4 teaspoons Chicken Soup Base
- 1/2 cup/125 mL orange juice
- 1 1/2 tablespoons lime juice
- 1 tablespoon Caribbean Spice Rub
- 3/4 teaspoon Rum Extract
- 1/2 teaspoon Garlic Granules
- 6 boneless pork chops (about 4 ounces each)
Directions
Combine all ingredients except pork chops in a plastic storage bag; mix well. Add pork chops and shake to coat.
Seal bag and refrigerate 4 to 24 hours, turning bag occasionally.
Remove chops, reserving marinade. Grill or broil pork chops 20 to 30 minutes or until done, turning once to brown all sides.
Bring marinade to a boil and let boil until mixture begins to boil and thicken slightly.
Baste chops occasionally with marinade. Serve any remaining marinade with pork chops.