Pork Chops With Mandarin Orange Salsa

• (4 ounce) boneless pork loin chops, raw4
• clementines (Mandarin oranges)↗8
• cup orange juice↗1⁄2
• tablespoon light soy sauce↗1
• teaspoon onion powder↗1
• teaspoons salt substitute seasoning2
• teaspoon chili powder↗1
• tablespoon cucumber, diced↗1
• grape tomatoes, quartered↗4
• tablespoon bell pepper, diced↗1
• lime wedges, juice only↗2
• cups brown rice, cooked↗2
• cups spinach, cooked and drained↗2

Step-by-step instructions

1. 1

   Place pork chops in a casserole dish. Peel, seed and section the clementines.

2. 2

   Place half the clementine sections in a small bowl (chop the other half, reserve and refrigerate for late use in salsa). Use a fork to press half the sections into small pieces. Add orange juice and soy sauce then mix together well.

3. 3

   Pour mixture over pork chops, being sure that the chops are completely covered with marinade. Cover the dish and refrigerate 4-6 hours or overnight.

4. 4

   Pre-heat oven to 350ºF. In a small dish, blend onion powder, salt substitute seasoning and chili powder. Remove chops from marinade and season both sides with the spice mix.

5. 5

   Bake in oven for 22-28 minutes, depending on the thickness of the pork chops.

6. 6

   Combine the cucumber, grape tomatoes, bell pepper and lime juice with the remaining clementines to make a fruit and vegetable salsa.

7. 7

   Prepare brown rice and spinach according to directions on package.

8. 8

   Serve each pork chop with equal amounts of clementine salsa, 1/2 cup of brown rice and 1/2 cup of spinach.