Ginger Chops With Mandarin Salsa

Description

Source: Company's Coming Entertaining For The Holidays - Jean Pare

Moist chops are infused with gingery flavour and served with bright-tasting avocado and mandarin salsa for a punch of colour and freshness.

Ingredients

• 10 oz. (284 ml) can of mandarin orange segments, drained, chopped
• 1/2 cup (125 ml) chopped avocado
• 1/4 cup (60 ml) finely diced English cucumber (with peel)
• 1/4 cup (60 ml) finely diced yellow pepper
• 3 tbsp. (50 ml) finely diced red onion
• 3 tbsp. (50 ml) lime juice
• 1 tsp. (5 ml) cooking oil
• 1 garlic clove, minced (or 1/4 tsp, 1 ml, powder)
• 1/8 tsp. (0.5 ml) salt
• 1/8 tsp. (0.5 ml) pepper
• 2 tbsp. (30 ml) ginger marmalade, larger pieces chopped
• 2 tsp. (10 ml) raspberry vinegar
• 1/2 tsp. (2 ml) chili paste (sambal oelek)
• 1/2 tsp (2 ml) finely grated ginger root (or 1/8 tsp, 0.5 ml, ground ginger)
• 1/4 tsp. (1 ml) ground cumin
• 1/4 tsp. salt
• sprinkle of pepper
• 4 boneless centre-cut pork chops (about 3/4 inch, 2 cm, thick)
• 1 tbsp. (15 ml) chopped fresh cilantro (or parsley)

Directions

1. For the Mandarin Salsa, Combine all 10 ingredients in small bowl.
2. Makes about 2 cups (500 ml).
3. For the Pork Chops, Put marmalade into medium microwave-safe bowl.
4. Microwave, covered, on high for about 20 seconds until melted.
5. Add next 6 ingredients.
6. Stir.
7. Arrange chops on greased wire rack set in foiled-lined baking sheet with sides.
8. Brush with marmalade mixture.
9. Broil on centre rack in oven for 7 minutes,
10. Turn.
11. Brush with remaining marmalade mixture.
12. Broil for about 7 minutes until internal temperature reaches 160°F (71°C).
13. Transfer to large plate.
14. Cover with foil.
15. Let stand for 10 minutes.
16. Spoon orange mixture over chops.
17. Sprinkle with cilantro.

Serves 4