Cuban Pork Chops with Orange Salsa

 Serves4

4 boneless pork top loin chops, 1” thick

2 tablespoons lime juice

2 tablespoons olive oil

2 tablespoons orange juice

3 cloves garlic minced

1/4 teaspoon salt

1/2 teaspoon dry red chilli flakes     

1/8 teaspoon ground black pepper

Salsa:

1 tablespoon lime juice

2 small seedless oranges, *supreme and chop     

1 medium cucumber, peeled, seeded and chopped        

5 Green onions, chopped 
1 red pepper chopped      

1/2 teaspoons coriander seeds, crushed     

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup fresh cilantro, chopped

Prep:

Mix oil, juices, garlic, chilli flakes 1/4 teaspoon salt and pepper in a resealable plastic bag. Place pork in the bag. Seal bag and mush ingredients around to evenly distribute marinade; refrigerate from 8 to 24 hrs.

In a bowl, lime juice, combine oranges, banana, cucumber, pepper, onion and coriander in small bowl; toss lightly. Cover and refrigerate 1 hour or overnight.

Cooking:

Bring pork chops to room temperature, remove pork from marinade; discard marinade. In a skillet on medium high add oil and sear pork on each side then cook an additional 4 minutes on each side. Add salt, pepper and cilantro to the salsa mix well and serve with pork.

*See link ChefInYou: how to supreme citrus fruit