Caribbean Pork Chops With Pineapple Salsa
|Serving Size||½ of recipe|
|Total Fat||14 g|
|Saturated Fat||4 g|
|Total Carbohydrate||3 g|
|Dietary Fiber||0 g|
|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)|
- 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.
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.
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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