Pork Chops with Mandarin Orange Salsa

By darusts

"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." — Fruits & Veggies—More Matters®

Submitted by: Fruits & Veggies-More Matters®
All Fruits & Veggies-More Matters® recipes are healthy recipes that meet strict nutrition guidelines.
Nutritional Information per Serving:
Calories: 467; Total Fat: 15.2g; Saturated Fat: 4.9g; % of Calories from Fat: 28%; Protein: 31g; Carbohydrates: 55g; Cholesterol: 67mg; Dietary Fiber: 9g; Sodium: 310mg
Each serving of this recipe provides: An excellent source of vitamin A, vitamin C, folate, calcium, magnesium, potassium and fiber.
Percent daily values based on a 2,000 calorie diet. Nutrition information calculated from original recipe ingredients.

Ingredients

• 4 (4 ounce) boneless pork loin chops, raw
• 8 clementines (Mandarin oranges)
• 1/2 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
• 4 grape tomatoes, quartered
• 1 tablespoon bell pepper, diced
• 2 lime wedges, juice only
• 2 cups brown rice, cooked
• 2 cups spinach, cooked and drained

Details

Servings 1
Preparation time 45mins
Cooking time 360mins
Adapted from yummly.com

Preparation

Step 1

1. Place pork chops in a casserole dish. Peel, seed and section the clementines.
2. Place half 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 then mix together well.
3. 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.
4. Pre-heat oven to 350 degrees 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.
5. Bake in oven for 22-28 minutes, depending on the thickness of the pork chops.
6. Combine the cucumber, grape tomatoes, bell pepper and lime juice with the remaining clementines to make a fruit and vegetable salsa.
7. Prepare brown rice and spinach according to directions on package.
8. Serve each pork chop with equal amounts of clementine salsa, 1/2 cup of brown rice and 1/2 cup of spinach.