Pina Colada Pork Chops
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10 minutes prep, 15 minutes cook
4 New York (top loin) pork chops, 1 to 1 1/2-pounds
1/2 cup coconut milk
cayenne pepper, to taste
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 medium-hot fire (5-8 minutes). Grill chops over indirect heat, about 6-8 minutes per side until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
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) 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