https://honeysvale.iga.com/Recipes/Detail/7813/Pina_Colada_Ribeye_Bone_In_Pork_Chops
Serve the chops with rice pilaf to soak up every drop of the creamy Caribbean sauce. Other side dish options include steamed spinach and grilled fresh pineapple rings.
Yield: 4 servings
Preparation Time: 10 min; Cook Time: 10 min
4 | bone in ribeye (rib) pork chops, 3/4-inch thick | ||
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1 | teaspoon | coarse salt | |
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1 | cup | light coconut milk, divided | |
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2 | teaspoons | fresh ginger root, peeled and minced | |
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1 | scallion, white and pale green bottom minced, (thinly slice dark green top for garnish) | ||
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1 | clove | garlic, minced | |
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1/2 | cup | pineapple juice | |
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1/2 | teaspoon | coarse salt | |
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1/2 | teaspoon | hot pepper sauce, preferably Sriracha, or more to taste | |
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Garnish: | |||
2 | Tablespoons | fresh cilantro, chopped | |
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1 | lime, cut into 4 wedges | ||
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Yield: 4 servings
Approximate Nutrient Content per serving:
Calories: | 180 | |
Calories From Fat: | 63 | |
Total Fat: | 7g | |
Saturated Fat: | 3g | |
Cholesterol: | 50mg | |
Sodium: | 610mg | |
Total Carbohydrates: | 8g | |
Dietary Fiber: | 1g | |
Protein: | 19g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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 (white and pale green portion) 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.
Recipe courtesy of Pork - Be Inspired
Please note that some ingredients and brands may not be available in every store.
https://honeysvale.iga.com/Recipes/Detail/7813/
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