Haitian Pork Chops & Sauce Ti-Malice

Name: Haitian Pork Chops & Sauce Ti-Malice
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
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

Submitted by LilKiwiChicken

"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."

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Ready In:: 1hr 20mins
Ingredients:: 14
Serves:: 6

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

Mix the marinade ingredients well (orange juice to olive oil) and marinate pork in this, overnight preferably (or minimum 2 hours).
Preheat the oven to 180°C.
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.
Sauce - mix onion, shallots and lime & set aside for 2 hours.
Add other ingredients, put into small saucepan & bring to the boil. Remove from heat & cool.
Remove meat from oven, serve with rice or sweet potato (kumara) and sauce Ti-malice.