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Unexpected but effective, caramelized sugar softens the smoky heat of toasted chiles and the tang of orange juice and vinegar. The resulting marinade infuses lean pork with an intriguing spicy sweetness.

Source: Martha Stewart Living, July 2008
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Ingredients

Directions

Cook's Notes

For a milder marinade, use ancho chiles -- dried poblanos -- instead of the pasillas. This marinade works best with 1-inch-thick bone-in pork chops. Marinate the pork overnight, and then grill over medium-high heat to desired doneness.

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