Cuban grilled pork with lime-marinated onions 5WW

Ingredients

1 small, thinly sliced uncooked red onion(s)

6 tbsp(s), divided fresh lime juice

2 tbsp(s), fresh, chopped cilantro

¾ tsp(s), divided table salt

2 tsp(s), extra-virgin olive oil

1½ tsp(s) minced garlic

1 tsp(s) dried oregano

1 tsp(s) ground cumin

¼ tsp(s), freshly ground black pepper

2 spray(s) cooking spray

1 pound(s), four 4-oz pieces uncooked lean boneless pork chop(s)

Directions

In a medium bowl, combine onion, 45ml (3 Tbsp) lime juice, cilantro and 1ml (1/4 tsp) salt; let stand until wilted, tossing occasionally, about 30 minutes.
Meanwhile, in a zip-top food storage bag (or a glass container with lid), combine remaining 45ml (3 Tbsp) lime juice, remaining 2ml (1/2 tsp) salt, oil, garlic, oregano, cumin and pepper. Add pork to bag (or container); seal bag and turn to coat pork with mixture (or toss in container and cover). Refrigerate at least 30 minutes or up to several hours.
Off heat, coat a grill rack or stove-top grill pan with cooking spray; heat grill to medium-hot or grill pan over medium-high heat.
Remove pork from marinade; discard marinade. Grill pork, flipping once, until an instant-read thermometer inserted in centre of a pork chop registers 63°C (145°F) (for medium), about 8 minutes total.
Transfer to serving plates and let pork sit for 3 minutes; sprinkle with marinated onions.
Yields 1 pork chop and about 60ml (1/4 cup) onions per serving.

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