Caribbean grilled pork with tropical salsa

Ingredients

For salsa:

• 1 small pineapple (about 2 cups / 500 mL), peeled, cored and diced 
• 1 medium orange, peeled and diced
• 2 tbsp (25 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 (25 mL) canola oil (plus more to oil the grill)
• 6 pork loin chops (about 3 oz/90 gm each)

Directions

1. Make salsa by combining pineapple, orange, cilantro and lime juice in bowl. Set aside. Can be prepared up to 2 days in advance and refrigerated.
2. 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.
3. Brush both sides of pork chops with canola oil and apply rub to both sides.
4. 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).
5. Serve each chop accompanied with 1/3 cup (75 mL) salsa.

Nutritional information per serving (1 chop and 1/3 cup (75 mL) salsa) 

• Calories 210
• Protein 19 g
• Total Fat 10 g
• Saturated Fat 2 g
• Cholesterol 50 mg
• Carbohydrates 10 g
• Fibre 2 g
• Sugars 8 g
• Sodium 65 mg
• Potassium 376 mg