Haitian Pork Chops & Sauce Ti-Malice

Gotta love French cooking that's been modified by the time it hit the colonies overseas. This again from Ray McVinnie. Cook time doesn't include marinating.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 8  pork chops
• 1  cup  fresh orange juice
• 2  tablespoons orange marmalade, bitter (Seville is good)
• 1  large onion, finely chopped
• 4  garlic cloves, finely chopped
• 1  tablespoon fresh thyme, no stalks
• 1  red chili pepper, finely sliced
• 2  tablespoons brown sugar
• 2  tablespoons olive oil
• 2  large onions, finely chopped
• 2  shallots, finely chopped
• 1⁄4 cup fresh lime juice
• 1  red chili pepper, finely sliced
•  salt & freshly ground black pepper

Directions

1. Mix the marinade ingredients well (orange juice to olive oil) and marinate pork in this, overnight preferably (or minimum 2 hours).
2. Preheat the oven to 180°C.
3. When ready to cook, put the chops into a large ovenproof dish, pour marinade over the top & bake for one hour, or until the liquid has evaporated & the meat is well cooked and browned.
4. Sauce - mix onion, shallots and lime & set aside for 2 hours.
5. Add other ingredients, put into small saucepan & bring to the boil. Remove from heat & cool.
6. Remove meat from oven, serve with rice or sweet potato (kumara) and sauce Ti-malice.