| 12 | 25 | 149 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 6 |
| 1 fruit | Pineapple (peeled, cored, diced, for salsa) |
| 1 medium | Orange (peeled, diced, for salsa) |
| 2 tbsp | Cilantro (coriander) (minced, for salsa) |
| 1/2 whole lime(s) | Lime juice (fresh) (for salsa) |
| 1/2 tbsp | Coconut sugar (for meat) |
| 2 tsp | Garlic (for meat) |
| 2 tsp minced | Ginger root (for meat) |
| 2 tsp | Cumin (for meat) |
| 2 tsp | Coriander, ground (for meat) |
| 1/2 tsp | Turmeric, ground (for meat) |
| 2 tbsp | Extra virgin olive oil (for meat, as needed) |
| 227 gm | Pork, sirloin (boneless) (for meat) |
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 sugar, garlic, ginger, cumin, coriander and turmeric.
Brush both sides of pork chops with 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.
To make AIP friendly omit: Cumin, Coriander.
| Fruit | 1.1 |
| Meat | 0.4 |
