Grill Pork chop and and grilled pineapple on green plate, sitting on wood table.

Pina Colada Ribeye Bone-in Pork Chops

Name: Pina Colada Ribeye Bone-in Pork Chops
Prep time: 1 h
Cook time: 10 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 4 bone-in ribeye (rib) pork chops (3/4 inch thick); 1 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)

Recipe and Photo Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 30 - 60 minutes
Cook Time: 8 - 15 minutes

Ingredients:

4 bone-in ribeye (rib) pork chops (3/4 inch thick)
1 tsp coarse salt
1 cup light coconut milk
2 tsp 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 tsp hot pepper sauce (preferably Sriracha, or more to taste)
2 tsbp fresh cilantro (chopped, for garnish)
1 lime (cut into 4 wedges, for serving)

Directions:

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°F).
Meanwhile, in a small saucepan, cook 2 tbsp 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 tsp 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°F (medium rare) and 160°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.

Pina Colada Ribeye Bone-in Pork Chops

Ingredients:

Directions:

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