Island Pork Chop Salad

I adapted this recipe from the P90X nutrition plan book, and it's sooo good! It's pretty healthy, too! Jason and I love it and even my kids love it! That doesn't happen very often, let me tell you! So I thought I would share it with you. :)

Pork Chops:
4 pork chops, lean
1 tsp salt
1/2 tsp pepper
1/2 tsp chile powder
1 tsp ground cumin
1 tsp cinnamon
2 tsp olive oil
1/3 cup brown sugar, packed
1 tsp garlic powder ( or 1/2 tablespoon fresh garlic, finely chopped)
(the original recipe called for 1/2 tbsp Tobasco sause but me and the kids don't like heat)

Heat oven to 350 degrees. Stir together salt, pepper, cumin, chile powder and cinnamon. Dip the pork chops in this mixture and cover evenly. Heat the olive oil in a large skillet over med-high heat. Place pork chops in and brown for about 2 min on each side. Mix brown sugar and garlic together. Cover pork chops in brown sugar mixture and place in a roasting pan. Bake for 20 min.

Cumin Vinaigrette:
1/2 tbsp fresh lime juice
2 tbsp orange juice
1/2 tsp Dijon mustard
1/2 tsp cumin powder
1/4 tsp salt
dash of black pepper
1 tbsp olive oil

Wisk together until emulsified.

Salad:
fresh spinach
1 bell pepper sliced thinly lengthwize
1/2 of an orange peeled and divided into small chuncks
(the original recipe called for shredded cabbage and golden raisens, too, but I didn't put them in)

I just put some spinach on the plate, added a few bell peppers and orange chuncks, put some sliced pork chop on top and drizzled on the vinaigrette! Oh, add some Hawiian rolls, and yum!!
Hope you enjoy!