Marinated Pork Chops

1. Trim fat from pork chops.

2. Place in single layer in 13 x 9 inch baking dish.

3. In bowl, combine chili sauce,shallots,garlic, vinegar, sugar, Worcestershire sauce, chili powder, mustard and oregano, Pour over chops.

4. Cover and marinate in refrigerator for at least 1 hour or for up to 8 hours.

5. Cover and bake in 350°F oven for 30 minutes.

6. Uncover and bake, spooning sauce over chops occasionally, for 15 to 30 minutes more or until tender.

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Nutrient	Quantity
Total fats	15.033 g
Protein	544.5518 g
Carbohydrates	64.9119 g
Energy	2709.0285 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5222 g
Water	2289.7658 g
Aspartic acid	0.1014 g
Calcium, Ca	3318.819 mg
Lutein + zeaxanthin	89.4142 g
Fiber, total dietary	7.2555 g
Fatty acids, total saturated 22:0	0.003 g
Fatty acids, total trans-polyenoic 13:0	0.0015 g
Carotene, beta	1671.3583 g
Niacin	34.017 mg
Vitamin A, RAE	969.1606 g
Arginine	0.031 g
Riboflavin	4.3028 mg
Tocopherol, beta	0.013 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0342 g
Fatty acids, total saturated 20:1	0.001 g
Glutamic acid	0.0957 g
Sodium, Na	4916.1005 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4165 g
Total lipid (fat)	15.033 g
Manganese, Mn	0.1532 mg
Fructose	0.4428 g
Proline	0.0846 g
Fatty acids, total saturated 16:0	2.5987 g
Sucrose	17.0709 g
Choline, total	1800.8476 mg
Sugars, total	46.9065 g
Serine	0.0155 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	0.9968 g
Fatty acids, total saturated 20:4 undifferentiated	1.4144 g
Vitamin B-6	3.7246 mg
Selenium, Se	460.6713 g
Ash	53.1832 g
Fatty acids, total saturated 18:1 undifferentiated	2.2349 g
Pantothenic acid	0.0834 mg
Phenylalanine	0.0245 g
Copper, Cu	7.1709 mg
Betaine	0.2618 mg
Thiamin	3.4764 mg
Retinol	816.1719 g
Methionine	0.0083 g
Iron, Fe	42.0682 mg
Carbohydrate, by difference	64.9119 g
Phosphorus, P	5031.7578 mg
Folate, total	431.9904 g
Tocopherol, gamma	0.4283 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.6256 g
Fatty acids, total saturated 22:1 undifferentiated	0.0007 g
Lycopene	26248.0365 g
Alanine	0.0293 g
Cholesterol	1360.0031 mg
Valine	0.035 g
Fatty acids, total saturated 18:2 undifferentiated	1.5995 g
Glycine	0.0376 g
Carotene, alpha	139.9642 g
Glucose (dextrose)	0.3776 g
Fatty acids, total saturated 14:0	0.0769 g
Zinc, Zn	27.8274 mg
Isoleucine	0.0255 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.011 g
Fatty acids, total polyunsaturated	5.3857 g
Tocotrienol, gamma	0.1539 mg
Leucine	0.0418 g
Tocotrienol, alpha	0.1674 mg
Vitamin A, IU	5779.1262 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.3264 g
Folate, DFE	431.9904 g
Tryptophan	0.0058 g
Vitamin C, total ascorbic acid	35.8475 mg
Phytosterols	6.512 mg
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.1754 g
Fatty acids, total saturated 20:0	0.003 g
Fatty acids, total saturated 6:0	0.0007 g
Tyrosine	0.0133 g
Vitamin B-12	27.2001 g
Vitamin K (phylloquinone)	28.466 g
Fatty acids, total saturated	3.695 g
Histidine	0.0111 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	2.6531 g
Threonine	0.0178 g
Folate, food	431.9904 g
Fatty acids, total polyunsaturated 17:0	0.0008 g
Cryptoxanthin, beta	189.5067 g
Vitamin E (alpha-tocopherol)	19.8104 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.8976 g
Magnesium, Mg	583.5205 mg
Lysine	0.0244 g
Potassium, K	7295.9092 mg
Cystine	0.0108 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	2 tablespoons	68.4	17.6562	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
Worcestershire sauce	1 tablespoon	13.26	3.3082	0
Mustard	1 teaspoon	0.315	0.0545	0.0049
Garlic Clove	3	2420.8055	0	13.6
chili powder	2 teaspoons	15.228	2.6838	0.7711
shallot	8	0	0	0
apple cider vinegar	0.25 cup	2420.8055	0	13.6
pork loin chop	6	2420.8055	0	13.6
chili sauce	0.75 cup	188.37	40.52	0.6142