Pina Colada Pork Chops
Grilled Pork Chops with a Pina Colada Sauce that is finger licking good!
Servings: 4
Calories: 369kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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