Categories: Meals

Ingredients

• 1 tbsp. chopped fresh oregano
• 1 tsp minced garlic
• 1 tsp orange zest, plus 1 tbsp. fresh orange juice
• 1 tsp ground cumin
• 2 tbsp. olive oil, divided
• 2 tsp lime zest, divided, plus 2 tbsp. fresh lime juice, divided
• 1 1/8 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 4 bone-in, center-cut pork chops
• 1 lb. red new potatoes, halved
• 1/2 large sweet onion, cut into 1/2-inch wedges
• 1 cup red bell pepper strips
• Canola oil cooking spray
• 3/4 cup cubed ripe avocado
• 1 cup orange segments
• 2 tbsp. chopped fresh cilantro
• 1 tbsp. finely chopped seeded jalapeno

Directions

1. Preheat oven to 425. Stir together oregano, garlic, orange zest and juice, cumin, 1 tbsp. oil, 1 tsp lime zest, 1 tbsp. lime juice, 1/2 tsp salt and 1/2 tsp black pepper in a small bowl. Rub both sides of pork chops with mixture. Set aside.

2. Toss together potatoes, onion, bell pepper, 1/2 tsp salt and 1/4 tsp black pepper, and remaining 1 tbsp. oil in a bowl. Spread mixture in an even layer on a rimmed baking sheet coated with cooking spray. Bake at 425 until potatoes are just tender, 20 to 22 minutes, stirring once.

3. Stir together avocado, orange segments, cilantro, jalapeno, remaining 1 tsp lime zest, remaining 1 tbsp. lime juice, remaining 1/8 tsp salt and remaining 1/4 tsp pepper. Set aside.

4. Remove pan from oven. Move potato mixture toward the edges, leaving just enough room in center or pork chops. Place pork chops in center of pan, and return to oven. Bake at 425 for 5 more minutes. Turn on broiler to HIGH, and broil until cooked through, 3 to 4 more minutes. Serve with salsa.

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