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Prep Time
10 Mins
Cook Time
10 Mins
Yield
4 servings

How to Make It

Step 1

  • 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.
  • Step 2

  • Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
  • Step 3

  • 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° F. (medium rare) and 160° F. (medium), followed by a 3-minute rest, about 8 to 11 minutes.
  • Step 4

  • 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.
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