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Pork chops with salsa https://www.metro.ca/userfiles/image/recipes/cotelettes-porc-salsa-5882.jpg PT20M PT10M PT30M
Mix tropical fruit juice, 1 tsp. (5 mL) of olive oil, ginger, garlic, brown sugar and lime zest. Add pork chops to marinade, making sure they are well coated. Cover and marinate for 2 hours (6 hours maximum) in the refrigerator. In a bowl, combine remaining olive oil, avocado, red pepper, onion, chives, lime juice, chili pepper, salt and pepper. Cover and refrigerate for 2 hours. Grill pork chops on medium heat on the barbecue, under the broiler, or in a grill pan for 8-10 minutes. Midway through cooking, flip chops using tongs and baste with marinade. Serve with salsa and potatoes baked in foil.
4
1/2 cup (125 mL) tropical fruit juice 4 tsp. (20 mL) olive oil 2 Tbsp. (30 mL) fresh ginger, chopped 2-3 cloves of garlic, minced 1 Tbsp. (15 mL) brown sugar (packed) 1 Tbsp. (15 mL) lime zest 4x5 oz (4x150 g) Québec pork chops, bone-in 1 avocado, peeled and chopped 1 red pepper, finely chopped 2 Tbsp. red onion, finely chopped 1/4 cup (60 mL) chives, chopped 1/2 lime, juiced 1/4 tsp. (1 mL) chili pepper flakes, crushed salt and freshly ground pepper to taste
Pork chops with salsa

Pork chops with salsa

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    tropical fruit juice
  • 4 tsp.
    (20 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    fresh ginger, chopped
  • 2-3
    cloves of garlic, minced
  • 1 Tbsp.
    (15 mL)
    brown sugar (packed)
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    454 - 907 g, SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    lime zest
  • 4x5 oz
    (4x150 g)
    Québec pork chops, bone-in
  • 1
    avocado, peeled and chopped
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    330 ml

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  • 1
    red pepper, finely chopped
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    PRODUCT OF ONTARIO

  • 2 Tbsp.
    red onion, finely chopped
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    3 lb PRODUCT OF PERU, No. 1 GRADE

  • 1/4 cup
    (60 mL)
    chives, chopped
  • 1/2
    lime, juiced
  • 1/4 tsp.
    (1 mL)
    chili pepper flakes, crushed

  • salt and freshly ground pepper to taste
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Imprimer ma sélection

Preparation

Mix tropical fruit juice, 1 tsp. (5 mL) of olive oil, ginger, garlic, brown sugar and lime zest. Add pork chops to marinade, making sure they are well coated.

Cover and marinate for 2 hours (6 hours maximum) in the refrigerator.

In a bowl, combine remaining olive oil, avocado, red pepper, onion, chives, lime juice, chili pepper, salt and pepper. Cover and refrigerate for 2 hours.

Grill pork chops on medium heat on the barbecue, under the broiler, or in a grill pan for 8-10 minutes.

Midway through cooking, flip chops using tongs and baste with marinade. Serve with salsa and potatoes baked in foil.

Source : Féd. des producteurs de porcs du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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