Pina Colada Pork Chops
Grilled Pork Chops with a Pina Colada Sauce that is finger licking good!
Prep Time45 minutes mins
Cook Time10 minutes mins
Total Time55 minutes mins
Course: Pork
Cuisine: American
Keyword: pina colada, pork chops
Servings: 4
Calories: 369kcal
Author: Rachael
- 4 Bone-In Ribeye Pork Chops 3/4-1 inch thick
- 1 tsp + 1/2 tsp coarse Salt
- 1 cup Canned Coconut Milk
- 2 tsp Fresh Ginger Root peeled and minced
- 1 Scallion white and pale green bottom minced, dark tops thinly sliced for garnish
- 1 clove Garlic minced
- 1/2 Cup Pineapple Juice
- 1/2 tsp Hot sauce Harrissa, sriracha more to taste if desired
- 2 Tbs Cilantro fresh and chopped for garnish
- 1 Lime Cut into wedges for serving
Sprinkle pork on all sides with 1 teaspoon salt. Let stand for 15 to 30 minutes.
Prepare a grill to medium-high heat (about 450 degrees F.).
Meanwhile, in a small saucepan, cook 2 tablespoons of coconut milk with ginger, chopped scallion bottom and garlic over high heat, stirring often, until the solids are sizzling in a light brown glaze, about 2 minutes. Stir in pineapple juice and boil over high heat until juice reduces by half, about 3 minutes. Stir in the remaining coconut milk and boil until sauce is lightly thickened and reduced to about 3/4 cup, about 5 minutes more. Stir in remaining 1/2 teaspoon salt and hot sauce. Set the sauce aside. Reheat before serving, if needed.
Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. Remove chops from the grill and let rest for 3 minutes.
Transfer chops to plates when done. Divide sauce over chops, and sprinkle with sliced scallion and cilantro, if using. Serve with lime wedges.
Calories: 369kcal | Carbohydrates: 9g | Protein: 30g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 671mg | Potassium: 713mg | Fiber: 1g | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 10.7mg | Calcium: 28mg | Iron: 1.9mg