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www.PassionforPork.com
Chef Rogelio Herrera (Calgary's Alloy restaurant) came up with this Latin flavored pork chop for June is pork Month 2016. Time to salsa!
6 x 10 oz double cut Alberta pork chops
Marinade
1 cup orange juice
½ cup evaporated cane sugar or brown sugar
1 Tbsp coriander
1 Tbsp smoked paprika
1 Tbsp Achiote paste
1 Tbsp Aji amarillo paste
¼ cup balsamic vinegar
1 tsp red chilies
½ cup chopped cilantro
Salsa
6 oranges
1 shallot finely sliced
1 red pepper, Julienned
2 Tbsp sugar
1 Tbsp salt
¼ cup fresh mint chopped
1 oz dark rum
Pork Chops
Combine all ingredients in a mixing bowl, add the pork chops and mix well. Place the marinated pork chops in an air tight container and reserve in the fridge - marinate for at least 4 hours. Remove pork from the marinade and drain any excess liquid. Season the chops with kosher salt and cook on the grill to the desired temperature (155F). Place chops on a resting rack for at least 5 minutes before you serve.
Serve with some roasted potatoes or a nice green salad.
Salsa
Peel the oranges and cut the supreme into a mixing bowl squeezing the excess juice of the oranges, make sure there are no seeds going onto the mix. Add the rest of the ingredients and mix well. Reserve in the fridge until needed.