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Pina Colada Pork Chops
Courtesy of National Pork Board
Serve With:
Servings: 4
Saffron Rice Tomato Salad Coconut Iced Cake Prep Time: 10 Min. Cook Time: 15 Min. Marinate: 8 Min What you need:
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+ 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) What to do:
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 Wine pairings:
Riesling/Rhine, Gewürztraminer, Chenin Blanc
Nutritional information:
Calories: 213; Total Fat: 12g; Saturated Fat: 7g; Cholesterol: 57mg; Total Carbs: 5g; Fiber: 1g; Protein: 23g; Sodium: 53mg;
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