YEAHHHH WHO WANTS MORE SALAD. The original title for this recipe was 'Cuban Pork Adobo Salad' but there's no actual adobo seasoning in it... \O_o/ Anyway, all the ingredients are p. easy to find, nothing you need to go to a specialty market for. If you use the sour orange juice in place of the lime juice, or find the sourness of lime juice a little much for your palate, then I recommend doubling the honey amount in the dressing. I cook the pork on the stove top, but if you have access to an outside grill, the pork and the pineapple taste ~heavenly~
Cuban Pork Salad
4 top boneless pork chops, ¾-inch thick
2/3 cup lime juice or sour orange juice
3 cloves garlic, minced
1 teaspoon ground cumin
½ to 1 teaspoon salt
¼ teaspoon black pepper
4 ½-inch thick slices cored fresh pineapple
5 ounces arugula, watercress, or assorted baby greens
1 14.5 oz can black beans, drained and rinsed
½ a small red onion, cut into thin slivers
3 tablespoons olive oil (plus more for grilling)
1 teaspoon honey
For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve ¼ cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a sealed plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.
Heat skillet over medium-high heat with olive oil. Grill chops and pineapple for about 8 to 11 minutes, until cooked through.
Plate greens with pineapple, black beans, onion, and pork chops. For the dressing, whisk the oil and honey into the reserved dressing mixture and drizzle atop salads.