Piña Colada Pork Chops
Very little preparation goes into making these grilled tropical chops, first marinated in fresh lime juice, and served with a simple sauce of coconut milk, lime juice, green onions, fresh cilantro and a pinch of cayenne pepper. Serve with jasmine rice, grilled asparagus and fresh pineapple wedges.
4 boneless top loin pork chops, 1 to 1 1/2-pounds
3 limes - divided use
Kosher or sea salt and freshly ground black pepper to taste
1/2 cup canned coconut milk*
Pinch of ground cayenne pepper
1 tablespoon green onion, finely sliced, plus extra for garnish
1 teaspoon chopped fresh cilantro, plus extra for garnish
Hot, cooked jasmine or other long grain rice for accompanment
- Marinate the pork in juice of one lime while you prepare a medium-hot fire, about 20 minutes.
- Season chops with salt and pepper, as desired.
- Grill chops over indirect heat, about 4 to 5 minutes per side.
- Meanwhile, slice second lime into 4 wedges and set aside.
- Warm coconut milk in a small saucepan over low heat; season with salt, pepper and a pinch of cayenne. Remove from heat and stir in the juice of third lime, the sliced green onion and cilantro.
- To serve, spoon warm sauce over chops, garnish with extra green onion and chopped cilantro (if desired), and provide a wedge of lime for sprinkling over the top of each chop.
- Serve with rice.
Makes 4 servings.
*If coconut milk is unavailable, substitute 1/2 cup half-and-half mixed with 1/4 teaspoon imitation coconut extract.
Tip: If more sauce is desired, double the ingredients for it.
Adapted recipe and photograph provided courtesy of National Pork Board.