Jamaican Pork Chops with Pineapple Salsa & Creamy Apple Slaw

Well... it finally feels like summer may show it's face.  I cannot believe how terrible our weather has been this year!!  That's why I wasn't wasting the sunshine and was determine to have a fresh, summery supper tonight.  Hubby has been itching to BBQ more and yesterday we received an entire bag of fresh, pastured pork (FOR FREE!!!) from the best neighbors ever... the butt chops had me at "hello".  So here we go!

Jamaican Pork Chops

4 pork butt chops
1 tablespoon coriander
1 tablespoon cumin
1/2 tablespoon sucanat
1 teaspoon ginger
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
1 teaspoon sea salt
1/2 teaspoon allspice
1/4 teaspoon paprika

1.  Combine all spices in a mason jar and shake until thoroughly combined.
2.  Sprinkle both sides of each chop with the dry rub.  
3.  RUB RUB RUB!  Get those flavours into that chop!
4.  Preheat BBQ to medium and when hot, BBQ until cooked to your liking.  We like ours mostly white, but still juicy!

Pineapple Salsa

1/2 pineapple, diced
1 small tomato, diced
1/4 red pepper, diced
1/8 red onion, diced
1/2 garlic clove, pureed
1/2 jalapeno. diced 
1/4 cup cilantro, chopped
Juice of 1 lime
Sea salt
Pepper 

1.  Combine all ingredients together in a non-reactive bowl.  
2.  Season to taste with salt and pepper
3.  Serve over pork/fish/chicken/eat with a spoon.

Creamy Coleslaw

1/4 green cabbage, finely shredded
1 apple, diced
1/8 red onion, diced
1 stalk celery, diced
1/3 cup Paleo mayo (recipe will be posted soon!)
1 tablespoon apple cider vinegar (or white vinegar)
1 teaspoon yellow mustard
1 tablespoon maple syrup
sea salt
pepper

1.  Combine all the veggies in a bowl and set aside.
2.  Combine mayo, vinegar, mustard, and maple syrup in a jar and shake vigorously.
3.  Pour dressing over the veggies and place in refrigerator for at least 30 minutes.  
4.  Before serving, season with salt and pepper to taste.