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 |
Servings and Times
| Servings | 2 |
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.
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