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Prep4 hrs 45 mins
A savory fruit-based salsa anchors this colorful, fruit-and vegetable-rich meal. Tender pork chops slowly marinated and baked to perfection are highlighted by the lime and orange undertones of this flavorful experience.
- 4 (453.59 g) boneless pork loin chops, raw
- 8 clementines (Mandarin oranges)
- 118.29 ml orange juice
- 14.79 ml light soy sauce
- 4.92 ml onion powder
- 9.85 ml salt substitute seasoning
- 4.92 ml chili powder
- 14.79 ml cucumber, diced
- 4 grape tomatoes, quartered
- 14.79 ml bell pepper, diced
- 2 lime wedges, juice only
- 473.18 ml brown rice, cooked
- 473.18 ml spinach, cooked and drained
- Place pork chops in a casserole dish. Peel, seed and section the clementines.
- Place half the clementine sections in a small bowl (chop the other half, reserve and refrigerate for late use in salsa). Use a fork to press half the sections into small pieces. Add orange juice and soy sauce then 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 350ºF. In a small dish, blend onion powder, salt substitute seasoning and chili powder. Remove chops from marinade and season both sides with the spice mix.
- Bake in oven for 22-28 minutes, depending on the thickness of the pork chops.
- 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, 1/2 cup of brown rice and 1/2 cup of spinach.