Preparation:
* 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. |
