Pork Chops with Mandarin Orange Salsa
Author: Fruits & Veggies—More Matters™ recipes.
Recipe type: Entrees
A savory fruit based salsa anchors this colorful, fruit and vegetable rich meal.
- 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
- Place pork chops in casserole dish.
- 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).
- Use a fork to press half the sections into small pieces.
- Add orange juice and soy sauce and mix together well.
- Pour mixture over pork chops, being sure that the chops are completely covered with marinade.
- Cover the dish and refrigerate 4-6 hours or overnight.
- Pre-heat oven to 350°F.
- In a small dish, blend onion powder, salt substitute seasoning, and chili powder.
- Remove chops from marinade and season both sides with spice mix.
- Bake in the oven for 22-28 minutes depending on the thickness of the pork chop.
- Combine the cucumber, grape tomatoes, bell pepper and lime juice with the remaining clementines to make a fruit and vegetable salsa.
- Prepare brown rice and spinach according to directions on package.
- Serve each pork chop with equal amounts of clementine salsa, ½ cup of brown rice and ½ cup of spinach.
Cooking time does not include cooking rice or spinach.
Calories: 467 Fat: 15.2g Saturated fat: 4.9g Carbohydrates: 55g Sodium: 310mg Fiber: 9g Protein: 31g Cholesterol: 67mg