4 (3/4-inch thick) top loin boneless pork chops
2/3 cup lime juice
3 garlic cloves, minced
1 tsp ground cumin
3/4 tsp salt
1/4 tsp freshly ground black pepper
4 slices (1/2-inch thick) cored fresh pineapple
5-6 oz assorted baby greens
1 can (14.5-oz) black beans, drained and rinsed
1/2 small red onion, thinly sliced
3 tbsp olive oil
1 tsp honey (use 1/2 tsp if your blood sugar is way too high!)
In a small bowl whisk together the lime juice, garlic, cumin, salt, and pepper; reserve 1/4 cup for dressing and refrigerate it.
Transfer the remaining mixture to a zip-top plastic bag and add the pork chops. Seal bag, turn to coat and refrigerate 2 to 4 hours.
Prepare a grill (inside or outside grill) to medium-high. Spray or rub grill lightly with cooking spray or oil.
Remove chops from refrigerator, drain marinade but do not pat dry. Discard the marinade! Grill the chops and the pineapple slices over direct heat, turning once. Grill pineapple until heated through. Grill the chops until cooked through, approximately 10 minutes. Remove from grill and allow chops to set for 3-4 minutes.
Divide the greens evenly between 4 salad plates, add one slice pineapple to each plate. Top with the black beans and the onion. Slice each chop and place 1 chop atop each plate.
Whisk the olive oil and honey into the reserved, refrigerated lime juice mixture, drizzle over the salads.
3 garlic cloves, minced
1 tsp ground cumin
3/4 tsp salt
1/4 tsp freshly ground black pepper
4 slices (1/2-inch thick) cored fresh pineapple
5-6 oz assorted baby greens
1 can (14.5-oz) black beans, drained and rinsed
1/2 small red onion, thinly sliced
3 tbsp olive oil
1 tsp honey (use 1/2 tsp if your blood sugar is way too high!)
In a small bowl whisk together the lime juice, garlic, cumin, salt, and pepper; reserve 1/4 cup for dressing and refrigerate it.
Transfer the remaining mixture to a zip-top plastic bag and add the pork chops. Seal bag, turn to coat and refrigerate 2 to 4 hours.
Prepare a grill (inside or outside grill) to medium-high. Spray or rub grill lightly with cooking spray or oil.
Remove chops from refrigerator, drain marinade but do not pat dry. Discard the marinade! Grill the chops and the pineapple slices over direct heat, turning once. Grill pineapple until heated through. Grill the chops until cooked through, approximately 10 minutes. Remove from grill and allow chops to set for 3-4 minutes.
Divide the greens evenly between 4 salad plates, add one slice pineapple to each plate. Top with the black beans and the onion. Slice each chop and place 1 chop atop each plate.
Whisk the olive oil and honey into the reserved, refrigerated lime juice mixture, drizzle over the salads.
file photo.
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