Caribbean Pork Chops With Pineapple Salsa
Nutrition Facts
| Serving Size |
½ of recipe |
|
Calories
|
295 |
|
Total Fat
|
14 g |
| Saturated Fat |
4 g |
|
Sodium
|
90 mg |
|
Total Carbohydrate
|
3 g |
| Dietary Fiber |
0 g |
|
Protein
|
36 g |
Ingredients and Preparation
| Ingredients |
Measures |
| Brown sugar |
1 ½ teaspoons |
| Ground coriander |
1 teaspoon |
| Ground cumin |
2 teaspoons |
| Ground ginger |
½ teaspoon |
| Canola oil |
2 teaspoons |
| Boneless pork loin chops, visible fat removed |
2 (6-ounce) |
Directions
- Prepare indoor or outdoor grill.
- Combine brown sugar, coriander, cumin, and ginger in a small bowl. Drizzle both sides of pork chops with oil and rub with spice mixture.
- Grill the pork 4-6 minutes per side, or until cooked through.
- Let pork rest 5 minutes, and then serve.
Exchanges
5 lean meats; 1 fat
Side Suggestions: Pineapple Salsa
In a medium bowl, combine ½ cup diced pineapple, ¼ cup minced red onion, ½ cup diced red bell pepper, ½ minced jalapeno, 1 tablespoon cilantro, juice of ½ lime. Season with ¼ teaspoon salt and serve over pork. 1 fruit; 0.5 vegetable. Nutrition Info (for ½ of recipe): 40 calories; 11 g carbohydrate; 1 g protein; 0.5 g fat (0 g sat); 2 g fiber; 295 mg sodium. Exchanges: 1 fruit; 0.5 vegetable.
Side Suggestions: Coconut Rice
Add ¾ cup coconut milk and ¾ cup water to a medium saucepan. Bring to a boil, add ¾ cup basmati rice, and reduce heat to low. Let stand for a few minutes before serving. For an even creamier taste, mix in some extra coconut milk to cooked rice.