Pina Colada Pork Chops
Courtesy of National Pork Board 4 Servings • 10 Min. Prep Time • 15 Min. Cook Time • 8 Min Marinate Time • Saffron Rice Tomato Salad Coconut Iced Cake| Ingredients |
|---|
| 4 pork chops, boneless, 1-1 1/2 lbs. |
| 3 limes |
| 1/2 c. canned coconut milk |
| salt |
| cayenne pepper, to taste |
| 4 scallions, minced for garnish |
| 1/2 c. cilantro, minced for garnish (optional) |
Directions:
1. Marinate the pork in juice of one lime while you prepare a medium-hot fire (5-8 min.).
2. Grill chops over indirect heat, about 6-8 min. per side, until internal temperature on a thermometer reads 145°F, followed by a 3-min. rest time.
3. Warm coconut milk over low heat; season with salt and a pinch of cayenne.
4. Add juice of second lime to sauce.
5. Transfer chops to platter when done; spoon sauce over chops.
6. Garnish with scallions (and cilantro) and sprinkle with juice from third lime. Serve with rice and remaining sauce.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutrition:
Calories: 213; Total Fat: 12g; Saturated Fat: 7g; Cholesterol: 57mg; Total Carbs: 5g; Fiber: 1g; Protein: 23g; Sodium: 53mg;Wine Pairings:
Riesling/Rhine, Gewürztraminer, Chenin Blanc