Cuban Pork Adobo SaladPork
4 New York pork chops (3/4-inch thick)
2/3 cup lime juice
3 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
4 1/2 inches fresh pineapple (thick slices, cored)
5 ounces arugula (watercress, or assorted baby greens)
14 1/2 ounces black beans (drained and rinsed)
1/2 red onion (small, cut into thin slivers)
3 tablespoons olive oil (plus oil for the grill grate)
1 teaspoon honey
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1For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve 1/4 cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.
2Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
3Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops and pineapple directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest , about 8 to 11 minutes.
4Plate greens on 4 dinner dishes. Divide pineapple,black beans, and onion onto plates. Top with pork chops. For the dressing, whisk the 3 tablespoons of oil and honey into the reserved dressing mixture; drizzle atop salads.
PER SERVING *
|Calories220Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.