Ingredients

The following ingredients have 4 Servings
  • 4 Bone-In Ribeye Pork Chops (3/4-1 inch thick)
  • 1 tsp + 1/2 tsp coarse Salt
  • 1 cup Canned Coconut Milk
  • 2 tsp Fresh Ginger Root (peeled and minced)
  • 1 Scallion (white and pale green bottom minced, dark tops thinly sliced for garnish)
  • 1 clove Garlic (minced)
  • 1/2 Cup Pineapple Juice
  • 1/2 tsp Hot sauce (Harrissa, sriracha more to taste if desired)
  • 2 Tbs Cilantro (fresh and chopped for garnish)
  • 1 Lime (Cut into wedges for serving)

Instruction

  • 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.