1 small pineapple, peeled, cored and diced (about 2 cups/500 mL)
1 medium orange, peeled and diced
2 Tbsp (30 mL) fresh cilantro, minced juice of half a fresh lime
For meat:
½ Tbsp (7 mL) sucralose brown sugar blend
2 tsp (10 mL) minced garlic
2 tsp (10 mL) minced ginger
2 tsp (10 mL) ground cumin
2 tsp (10 mL) ground coriander
½ tsp (2 mL) turmeric
2 Tbsp (30 mL) canola oil, plus more to oil the grill
6 pork loin chops
PREP TIME
10m
COOK TIME
5m
TOTAL TIME
15m
YIELD 6
Instructions
Make salsa by combining pineapple, orange, cilantro and lime juice in bowl. Set aside. Can be prepped up to 2 days in advance and refrigerated.
Make rub for pork chops: In small bowl, combine brown sugar blend, garlic, ginger, cumin, coriander and turmeric. Do not omit turmeric as it lends a lovely yellow hue to this dish.
Brush both sides of pork chops with canola oil and apply rub to both sides.
Preheat barbecue to medium-high. Place pork chops on grill for about 5 minutes per side or until cooked to internal temperature of 160°F (70°C).
Serve each chop accompanied with 1/3 cup (75 mL) salsa.