Haitian Pork Chops & Sauce Ti-Malice

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[column]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
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salt & freshly ground black
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[column]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.

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