Grilled Pork Chops with Avocado-Pineapple Salsa - 7 PP

Ingredients

 

•  1/4 cup(s) fresh lime juice    
•  1/4 cup(s) pineapple juice, *    
•  3 Tbsp cilantro, fresh, chopped    
•  1 tsp olive oil, extra virgin    
•  3/4 tsp ground cumin, divided (or less to taste)    
•  1/2 tsp table salt    
•  1 tsp minced garlic    
•    1 pound(s) uncooked pork chop(s), four 4-oz pieces    
•    1 1/2 cup(s) pineapple, diced    
•  1 item(s) (medium) avocado, diced    
•    2 Tbsp (chopped) uncooked red onion(s)    
•  2 spray(s) cooking spray    

Instructions

1. In a small bowl, combine lime juice, pineapple juice, cilantro, oil, 1/4 teaspoon cumin and salt
2. Remove 5 tablespoons juice mixture to a zip-top food storage bag (or a glass container with lid). Set bowl with remaining juice mixture aside.
3. Add garlic and remaining 1/2 teaspoon cumin to bag (or glass container).
4. Add pork chop to bag (or container);
5. seal bag and turn to coat with mixture (or toss in container and then cover).
6. Refrigerate at least 30 minutes or up to several hours.
7. Meanwhile, to make salsa, add pineapple, avocado and onion to bowl with remaining lime juice mixture; toss gently to coat.
8. Off heat, coat grill rack or stove-top grill pan with cooking spray; heat to medium-high heat.
9. Remove pork chop from marinade; discard marinade. Grill pork chop until cooked through, flipping once, about 5 to 7 minutes per side.
10. Transfer pork chop to plates and top with salsa; season with salt and serve with lime wedges, if desired. Yields 1 pork chop breast and about 1/2 cup salsa per serving.