Mojo Pork Chops with Saffron Rice and Mango Salsa Recipe
5 1-inch-thick pork chops
1/2 bottle (12 oz.) mojo marinade
1 1/2ripe mangoes
2 green onions, sliced
4 cup chopped cilantro
Juice of 1/4 lemon
2 cups long grain rice
1/2 tsp. saffron
3 cups chicken broth
1. Place chops each in zipper-lock plastic bags with marinade, reserving 1/2 cup marinade.
2. Chop mangoes into ½-inch cubes. Toss with green onions, cilantro and lemon juice. Place into small zipper-lock bags and refrigerate.
3 Cook rice with saffron in chicken broth and remaining 1/2 cup marinade according to package directions.
1. Remove chops from marinade and place in a 9-inch-square baking pan. Bake at 450 degrees for 20 to 25 minutes, until just cooked through.
2. Heat rice in unzipped plastic bag in microwave on high power for about 3 minutes, until hot. Spoon rice onto two dinner plates. Top each with a chop. Top chop with mango salsa.
Recipe copied from menus4moms.com.