Pork Chops with Mandarin Orange Salsa

Pork Chops with Mandarin Orange Salsa
Author: 
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A savory fruit based salsa anchors this colorful, fruit and vegetable rich meal.
Ingredients
  • 4 4-oz. boneless pork loin chops
  • 8 clementines (also known as Mandarin Oranges)
  • ½ cup orange juice
  • 1 tablespoon light soy sauce
  • 1 teaspoon onion powder
  • 2 teaspoons salt substitute seasoning
  • 1 teaspoon chili powder
  • 1 tablespoon cucumber, diced
  • 2 tablespoons grape tomatoes, quartered (about 4 grape tomatoes)
  • 1 tablespoon bell peppers, diced
  • 2 lime wedges, juice only
  • 2 cups brown rice, cooked
  • 2 cups spinach, cooked, drained
Instructions
  1. Place pork chops in casserole dish.
  2. Peel, seed, and section the clementines. Place half of the clementine sections in a small bowl (chop the other half, reserve and refrigerate for later use in salsa).
  3. Use a fork to press half the sections into small pieces.
  4. Add orange juice and soy sauce and mix together well.
  5. Pour mixture over pork chops, being sure that the chops are completely covered with marinade.
  6. Cover the dish and refrigerate 4-6 hours or overnight.
  7. Pre-heat oven to 350°F.
  8. In a small dish, blend onion powder, salt substitute seasoning, and chili powder.
  9. Remove chops from marinade and season both sides with spice mix.
  10. Bake in the oven for 22-28 minutes depending on the thickness of the pork chop.
  11. Combine the cucumber, grape tomatoes, bell pepper and lime juice with the remaining clementines to make a fruit and vegetable salsa.
  12. Prepare brown rice and spinach according to directions on package.
  13. Serve each pork chop with equal amounts of clementine salsa, ½ cup of brown rice and ½ cup of spinach.
Notes
Cooking time does not include cooking rice or spinach.
Nutrition Information
Calories: 467 Fat: 15.2g Saturated fat: 4.9g Carbohydrates: 55g Sodium: 310mg Fiber: 9g Protein: 31g Cholesterol: 67mg