Mojo Marinated Allegiance® Pork Chops
Mojo Marinated Allegiance® Pork Chops
Directions
- Combine garlic, cumin, salt, pepper, lemon juice, lime juice, oregano, and olive oil. Reserve 1/2 cup of marinade for basting. Marinate pork rack with remaining mojo marinade and let sit overnight, basting a few times.
- Remove pork from marinade and place on a roasting rack. Season with pork rub and place in preheated 350-degree oven. Roast until internal temperature of 130° is reached, basting throughout cooking time.
- Remove from oven and let rest for juices to redistribute evenly.
- Slice rack between each bone and place chops on preheated grill pan or heated grill. Cook chops on both sides just until warm throughout and desired internal temperature of 145° is reached.
- Serve with sweet potatoes, cilantro rice, and cranberry ketchup.
Ingredients
- 1 ea Allegiance® pork rib rack, frenched
- 2 tbsp Magellan® pork rub
- 2 heads Peak Fresh Produce® Garlic, peeled & chopped
- 2 tbsp Magellan® Cumin, ground
- 2 tbsp Morton® Kosher salt
- 2 tbsp Magellan® Black Pepper, ground
- 1 cup Ascend® Juice, Lemon
- 1 cup Ascend® Juice, Lime
- 1/4 cup Roma® extra virgin olive oil
- 1/4 cup Peak Fresh Produce® Oregano, chopped
- 2 1/2 lbs Roastworks® Flame Roasted Sweet Potatoes
- 2 lbs Simplot Good Grains® cilantro lime rice
Cranberry Ketchup
Directions
- Combine cranberries, onion, cider, and orange juice in a saucepan over high heat and bring to boil, Reduce heat to a simmer 5 minutes.
- Puree in food processor, place mixture back on stove in saucepan and add honey, balsamic glaze, and cinnamon.
- Simmer until thickened, about 15 minutes then reserve.
Ingredients
- 2 cups cranberries
- 1/2 cup Peak Fresh Produce® Onion(s), Red, chopped
- 1 1/2 cups Ascend® Apple Juice
- 1/4 cup Ascend® Juice, Orange 100%
- 3 tbsp Guest House® honey
- 1 tbsp Piancone® Balsamic Glaze
- 1/4 tsp Magellan® ground cinnamon
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
