A taste of the tropics. These quick-marinated chops have the taste of the popular drink. Serve with rice pilaf and steamed sugar peas.
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 F, 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.
Prep Time: 10 minutes
Cook Time: 15 minutes
Nutrition information: Calories: 213 calories Protein: 23 grams Fat: 12 grams Sodium: 53 milligrams Cholesterol: 57 milligrams Saturated Fat: 7 grams Carbohydrates: 5 grams Fiber: 1 grams
Recipe and photo credit: the National Pork Board - porkbeinspired.com.