Cuban Pork Adobo Salad

By boscobojo

Ingredients

• 4 New York (top loin boneless) pork chops, 3/4 inch thick
• 2/3 cup lime juice
• 3 cloves garlic
• 1 tsp. ground cumin
• 1/2 to 1 tsp. salt
• 1/4 tsp. ground black pepper
• 4 slices cored fresh pineapple, 1/2 inch thick
• 5 oz. arugula, watercress or assorted baby greens
• 1/2 small red onion, cut into thin slivers
• 3 Tbl. olive oil (plus oil for grill grate)
• 1 tsp. honey

Preparation

Step 1

In a small bowl, whisk lime juice, garlic, cumin, salt and pepper. Reserve 1/4 cup for dressing and refrigerate. Transfer remaining mixture to a self-sealing plastic bag. Add chops; seal bag and refrigerate 2-4 hours.

Prepare medium hot fire with charcoal or preheat gas to medium high. Lightly oil grill grates.

Remove chops from marinade; do not pate dry. Discard remaining marinade. Grill chops and pineapple over direct heat, turning once, until pineapple is heated through and internal temperature of pork on a meat thermometer reads between 145 degrees and 160 degrees - about 8-11 minutes. Remove and let pork rest 3 minutes.

Place greens on plates then add pineapple, and onions. Top with pork chops. Whisk olive oil and honey into reserved dressing mixture; drizzle on salad.