Pina Colada Ribeye Bone-in Pork Chops
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10 minutes prep, 10 minutes cook
4 bone-in ribeye (rib) pork chops, 3/4 inch thick
1 teaspoon, plus 1/2 teaspoon coarse salt
1 cup light coconut milk
2 teaspoons fresh ginger root, peeled and minced
1 scallion, white and pale green bottom minced, (thinly slice dark green top for garnish)
1 clove garlic, minced
1/2 cup pineapple juice
1/2 teaspoon hot pepper sauce, preferably Sriracha, or more to taste
2 tablespoons fresh cilantro, chopped, for garnish
1 lime, cut into 4 wedges, for serving
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 bottom 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.
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.
Protein: 19 grams
Fat: 7 grams
Sodium: 610 milligrams
Cholesterol: 50 milligrams
Saturated Fat: 3 grams
Carbohydrates: 8 grams
Fiber: 1 grams