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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.
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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

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  • Gluten-free
  • Lactose-free
4
portions
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

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Ingredients

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  • 1/2 cup
    (125 mL)
    tropical fruit juice
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  • 4 tsp.
    (20 mL)
    olive oil
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  • 2 Tbsp.
    (30 mL)
    fresh ginger, chopped
  • 2-3
    cloves of garlic, minced
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  • 1 Tbsp.
    (15 mL)
    brown sugar (packed)
  • 1 Tbsp.
    (15 mL)
    lime zest
  • 4x5 oz
    (4x150 g)
    Québec pork chops, bone-in
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  • 1
    avocado, peeled and chopped
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  • 1
    red pepper, finely chopped
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  • 2 Tbsp.
    red onion, finely chopped
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  • 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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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

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