Haitian Pork Chops & Sauce Ti-Malice

• 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

1. Mix the marinade ingredients well (orange juice to olive oil) and marinate pork in this, overnight preferably (or minimum 2 hours).
2. Preheat the oven to 180u0b0C.
3. 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.
4. Sauce - mix onion, shallots and lime & set aside for 2 hours.
5. Add other ingredients, put into small saucepan & bring to the boil. Remove from heat & cool.
6. Remove meat from oven, serve with rice or sweet potato (kumara) and sauce Ti-malice.

pork chops, orange juice, orange marmalade, onion, garlic, fresh thyme, red chili pepper, brown sugar, olive oil, onions, shallots, lime juice, red chili pepper, salt

Taken from www.food.com/recipe/haitian-pork-chops-sauce-ti-malice-233469 (may not work)