Super Saver Recipes

Pina Colada Ribeye Bone In Pork Chops

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.

Yield: 4 servings

Preparation Time: 10 min; Cook Time: 10 min


Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 180
Calories From Fat: 63
Total Fat: 7g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 610mg
Total Carbohydrates: 8g
Dietary Fiber: 1g
Protein: 19g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.


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 (white and pale green portion) 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.

Recipe courtesy of Pork - Be Inspired

Please note that some ingredients and brands may not be available in every store.

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Super Saver Recipes