4 New York (top loin boneless) pork chops, 3/4 in. thick
2/3 c. lime juice
3 cloves garlic, minced
1 tsp. ground cumin
1/2 to 1 tsp. salt
1/4 tsp. 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 thin slivers
3. tbsp. olive oil (plus oil for grill grate)
1 tsp. honey
Instructions
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 hours.
Prepare medium-hot fire with charcoal or preheat gas to medium
high. 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 temperature of pork
on a meat thermometer reads between 145 F (medium rare) and
160 F (medium) - about 8-11 minutes. Remove and let pork rest 3
minutes.
Place greens on plates then add pineapple, black beans and onion.
Top with pork chops. Whisk olive oil and honey into reserved
dressing mixture; drizzle on salads.
Originally Submitted
7/17/2013
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