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Pineapple Pork Chops with Bean, Corn and Spinach Salad

Pineapple Pork Chops with Bean, Corn and Spinach Salad
Recipe Type: Main Course
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • FOR PORK:
  • Cooking spray
  • 4 boneless pork chops, trimmed of excess fat (about 1 ¼ lbs)
  • 1/4 cup low sodium soy sauce
  • 1 tsp honey
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp peeled fresh ginger, minced
  • 1/4 cup pineapple juice
  • 2 cloves garlic, minced
  • ½ tsp freshly ground black pepper
  • FOR SALAD:
  • 1 cup rinsed and drained black beans
  • 1 cup frozen corn, thawed
  • 1 red bell pepper, seeded and diced
  • 1 mango, peeled, pitted, and diced
  • 1/4 cup diced red onion
  • ½ cup chopped cilantro
  • 8 cups spinach leaves
  • 1 cup cherry tomatoes
  • 1 Tbsp olive oil
  • 1 Tbsp pineapple juice
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1 tsp chili powder (optional)
  • Salt and pepper
Instructions
  1. Whisk together soy sauce through black pepper in a small bowl.
  2. Place pork chops in large zip lock back and pour marinade over chops. Toss to coat and marinate 30 minutes, up to overnight (the longer the better).
  3. Heat grill to medium high heat and brush with oil/cooking spray.
  4. Remove pork from marinade, but do not discard.
  5. Grill pork chops until cooked through, about 5 minutes on each side.
  6. Place marinade in a small saucepan and bring to a boil. Reduce heat to low and simmer 5 minutes.
  7. Combine salad ingredients (beans through tomatoes) in a large salad bowl.
  8. Whisk together olive oil through salt and pepper and drizzle dressing over salad. Toss to coat.
  9. Serve pork chops warm with 1 Tbsp sauce. Salad can be eaten at room temperature or chilled.
Serving size: 4 oz pork; 1 Tbsp sauce; 1 1/4 cup salad Calories: 475 Fat: 14g Carbohydrates: 42g Sugar: 16g Sodium: 596mg Fiber: 9g Protein: 47g
Notes
4 Protein 1.5 Starch 1 Fruit 2 Vegetable 1 Healthy Fat
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