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Prep Time:30 minsTotal Time:30 minsServings:2Yield:2 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:2Yield:2 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsPork & Marinade1tablespoonlime juice1tablespooncanola oil¼teaspoongarlic powder⅛teaspoonsalt⅛teaspoonground pepper3thin center-cut boneless pork chops (9 oz. total)Salad2tablespoonsolive oil or canola oil2tablespoonsorange juice2tablespoonscider vinegar¾teaspoonground cumin¼teaspoondried oregano¼teaspoonsalt¼teaspoonground pepper¾cupcanned low-sodium black beans, rinsed½cupcooked barley½cupdiced red bell pepper⅓cupfresh corn kernels or frozen corn niblets, cooked according to package instructions and rinsed2scallions, chopped¼cupcoarsely chopped fresh cilantro (optional)Lime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
Pork & Marinade
1tablespoonlime juice
1tablespooncanola oil
¼teaspoongarlic powder
⅛teaspoonsalt
⅛teaspoonground pepper
3thin center-cut boneless pork chops (9 oz. total)
Salad
2tablespoonsolive oil or canola oil
2tablespoonsorange juice
2tablespoonscider vinegar
¾teaspoonground cumin
¼teaspoondried oregano
¼teaspoonsalt
¼teaspoonground pepper
¾cupcanned low-sodium black beans, rinsed
½cupcooked barley
½cupdiced red bell pepper
⅓cupfresh corn kernels or frozen corn niblets, cooked according to package instructions and rinsed
2scallions, chopped
¼cupcoarsely chopped fresh cilantro (optional)
Lime wedges for serving
DirectionsTo marinate pork: Whisk lime juice, 1 Tbsp. oil, garlic powder, and 1/8 tsp. each salt and pepper in a shallow glass dish. Add pork; turn to coat. Marinate in the refrigerator, turning once or twice, for 15 to 20 minutes.Meanwhile, prepare salad: Whisk oil, orange juice, vinegar, cumin, oregano, salt, and pepper in a medium bowl. Set 2 Tbsp. of the dressing aside. Add black beans, barley, bell pepper, corn, scallions, and cilantro (if using) to the remaining dressing; toss to coat.Preheat grill to medium-high. Oil the grill rack (see Tip). Discard the marinade and grill the pork until just cooked through (there may be a trace of pink in the center), 2 to 2 1/2 minutes per side.Divide the salad between 2 plates and top each salad with a pork cutlet. (Refrigerate the remaining cutlet for another use; see Associated Recipe.) Drizzle the pork with the reserved dressing.To make aheadRefrigerate salad (Step 2) for up to 2 days. (Omit cilantro, if using, and add it just before serving.)TipTo oil grill rack:Rub an oil-soaked paper towel over the grates (use tongs to hold the paper towel). Do not use cooking spray on a hot grill.Associated RecipePork Wrap with Lime-Jalapeño SlawOriginally appeared: Diabetic Living Magazine, Summer 2020
Directions
To marinate pork: Whisk lime juice, 1 Tbsp. oil, garlic powder, and 1/8 tsp. each salt and pepper in a shallow glass dish. Add pork; turn to coat. Marinate in the refrigerator, turning once or twice, for 15 to 20 minutes.Meanwhile, prepare salad: Whisk oil, orange juice, vinegar, cumin, oregano, salt, and pepper in a medium bowl. Set 2 Tbsp. of the dressing aside. Add black beans, barley, bell pepper, corn, scallions, and cilantro (if using) to the remaining dressing; toss to coat.Preheat grill to medium-high. Oil the grill rack (see Tip). Discard the marinade and grill the pork until just cooked through (there may be a trace of pink in the center), 2 to 2 1/2 minutes per side.Divide the salad between 2 plates and top each salad with a pork cutlet. (Refrigerate the remaining cutlet for another use; see Associated Recipe.) Drizzle the pork with the reserved dressing.To make aheadRefrigerate salad (Step 2) for up to 2 days. (Omit cilantro, if using, and add it just before serving.)TipTo oil grill rack:Rub an oil-soaked paper towel over the grates (use tongs to hold the paper towel). Do not use cooking spray on a hot grill.Associated RecipePork Wrap with Lime-Jalapeño Slaw
To marinate pork: Whisk lime juice, 1 Tbsp. oil, garlic powder, and 1/8 tsp. each salt and pepper in a shallow glass dish. Add pork; turn to coat. Marinate in the refrigerator, turning once or twice, for 15 to 20 minutes.
Meanwhile, prepare salad: Whisk oil, orange juice, vinegar, cumin, oregano, salt, and pepper in a medium bowl. Set 2 Tbsp. of the dressing aside. Add black beans, barley, bell pepper, corn, scallions, and cilantro (if using) to the remaining dressing; toss to coat.
Preheat grill to medium-high. Oil the grill rack (see Tip). Discard the marinade and grill the pork until just cooked through (there may be a trace of pink in the center), 2 to 2 1/2 minutes per side.
Divide the salad between 2 plates and top each salad with a pork cutlet. (Refrigerate the remaining cutlet for another use; see Associated Recipe.) Drizzle the pork with the reserved dressing.
To make ahead
Refrigerate salad (Step 2) for up to 2 days. (Omit cilantro, if using, and add it just before serving.)
Tip
To oil grill rack:Rub an oil-soaked paper towel over the grates (use tongs to hold the paper towel). Do not use cooking spray on a hot grill.
Associated Recipe
Pork Wrap with Lime-Jalapeño Slaw
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)448Calories24gFat34gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
