Pina Colada Pork Chops
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10 minutes prep, 15 minutes cook
4 ribeye (rib) pork chops, 3/4 inch thick
1/2 cup coconut milk
To taste cayenne pepper
4 scallions, minced for garnish
1/2 cup cilantro, minced for garnish (optional)
Marinate the pork in juice of one lime while you prepare a grill to medium-high heat (about 450 degrees F.) 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.
Warm coconut milk over low heat; season with salt and a pinch of cayenne. Add juice of second lime to sauce. Transfer chops to platter when done. Spoon sauce over chops. Garnish with scallions (and cilantro if used) and sprinkle with juice from third lime. Serve with rice and remaining sauce.
A taste of the tropics. These quick-marinaded chops have the taste of the popular drink. Serve with rice pilaf and steamed sugar peas.
Protein: 23 grams
Fat: 12 grams
Sodium: 53 milligrams
Cholesterol: 57 milligrams
Saturated Fat: 7 grams
Carbohydrates: 5 grams
Fiber: 1 grams