Grilled Pork and Rice Salad

3 (4-ounce) lean boneless center-cut loin pork chops (1/2 inch thick)
2 tablespoons of low sodium soy sauce
1 tablespoon of grated fresh gingerroot
1/2 teaspoon of ground cloves
2 large cloves of garlic, crushed

vegetable cooking spray

2 1/2 cups of cooked instant long-grained rice (cooked without salt or fat)
1 cup of diced purple plums
3/4 cup of diced sweet yellow pepper
1/4 cup of chopped green onions

2 1/2 tablespoons of lime juice
2 tablespoons of low sodium soy sauce
1 tablespoon of olive oil
1 tablespoon of honey

1 head of Bibb lettuce

Trim fat from pork chops. Combine 2 tablespoons of soy sauce and next 3 ingredients; stir well.
Brush mixture evenly over both sides of pork chops. Cover, and chill for 30 minutes. Coat grill rack with cooking spray; place rack on grill over medium, hot coals (350 to 400ºF). Place chops on rack; grill uncovered 3 to 4 minutes on each side. Let pork cool slightly; cut into 1/2-inch pieces. Combine pork, rice, plums, yellow peppers, and onions in a large bowl; toss well. Combine lime juice, soy sauce, olive oil, and honey. Drizzle over pork mixture, and toss gently. Cover and chill until ready to serve. Spoon salad evenly onto individual lettuce-lined salad plates. Serves 6.