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Ingredients
- 4 top loin boneless pork chops, 3/4" thick
- 2/3 c lime juice
- 3 cloves garlic, minced
- 1 t ground cumin
- 1/2 to 1 t salt
- 1/4 t ground black pepper
- 4 slices cored fresh pineapple, 1/2 in thick
- 5 oz arugula, watercress or assorted baby greens
- 14.5 oz can black beans, drained and rinsed
- 1/2 small red onion, cut into think slivers
- 3 T olive oil
- 1 t honey
Preparation
Step 1
In a small bowl, whisk lime juice, garlic, cumin, salt and pepper. Reserve 1/4 c for dressing and refrigerate. Transfer remaining mixture to a self-sealing plastic bag. Add chops; seal bag and refrigerate 2-4 hrs.
Prepare med-high grill. Lightly oil grill grate.
Remove chops from marinade; do not pat dry. Discard remaining marinade. Grill chops and pineapple over direct heat, turning once, until pineapple is heated through and internal temp of park on a meat thermometer reads between 145 and 160, about 8-11 mins. Remove and let pork rest 3 mins.
Place greens on plates and then add pineapple, black beans and onion. Top with pork chops. Whisk olive oil and honey into reserved dressing mixture; drizzle on salads.
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