Ingredients

• 1 lime, for zest/juice
• ¼ cup honey
• 2 teaspoons chipotle pepper sauce
• 4 (1-inch-thick) boneless pork chops (about 2 lb)
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 1 tablespoon canola oil

Steps

1. Preheat grill (or grill pan) on medium-high. Zest lime (1 teaspoon), then juice (2 ½ teaspoons). Whisk honey, pepper sauce, and lime zest and juice until blended.
2. Season pork chops with salt and pepper, then coat with oil (wash hands). Grill 5–6 minutes on each side until 145°F. During last minute of grill time, baste both sides of pork chops with honey sauce.
3. Remove pork chops from grill and baste again; let stand 5 minutes to rest. Drizzle remaining sauce over pork chops. Serve.

Ingredients

• 4 cups chopped romaine lettuce
• ⅓ cup canned mandarin oranges
• 1 cup watermelon chunks
• 1 cup fresh pineapple chunks
• 2 tablespoons raspberry vinaigrette
• ¼ cup crumbled feta cheese
• 2 tablespoons shelled sunflower seeds

Steps

1. Place 1 cup romaine on each serving plate.
2. Drain oranges. Cut watermelon and pineapple into bite-size pieces. Combine all fruit and divide mixture evenly over romaine.
3. Drizzle dressing over salads; top with even amounts feta and sunflower seeds. Serve.