Haitian Pork Chops & Sauce Ti-Malice |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. 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.
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