Grilled chops are basted with the same flavorful coconut-orange mixture in which the spinach braises. Serve with hot cooked rice and warm flour tortillas.

Orange Coconut Chops

4 pork chops, 1-inch thick
1/2 cup flaked coconut
1/2 cup orange juice
1 teaspoon salt
1/8 teaspoon hot pepper sauce
1 pound fresh spinach, cleaned, stems removed, coarsely chopped
4 tablespoons toasted coconut

1. Place coconut and orange juice in blender or food processor. Blend until nearly smooth. Strain, pressing liquid from solids; discard solids. Add salt and hot pepper sauce to orange juice mixture; divide in half and reserve.
2. Prepare medium-hot coals in covered kettle style grill.
3. Meanwhile place spinach in large skillet; drizzle with half of orange juice mixture; cover and simmer 1 to 2 minutes, until spinach is wilted. Set aside and keep warm.
4. Grill chops for 12 to 15 minutes, turning once and basting with remaining half of orange juice mixture.
5. Divide steamed spinach among 4 plates; top each with a chop and garnish with toasted coconut.

Serves 4.

Recipe and photograph provided courtesy of Pork, Be Inspired®.