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Ingredients
US|METRIC
4 SERVINGS
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Directions
- For 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.
- Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
- Remove 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.
- Plate 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.
NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium1000mg42% |
Potassium540mg15% |
Protein8g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate26g9% |
Dietary Fiber8g32% |
Sugars4g |
Vitamin A15% |
Vitamin C35% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.