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

Piña Colada Ribeye Bone-in Pork Chops

Name: Piña Colada Ribeye Bone-in Pork Chops Recipe
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 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 tbsp Fresh Cilantro, chopped, for garnish; 1 Lime, cut into 4 wedges, for serving; Additional Item:; Small Saucepan

Recipe and Photo Courtesy of Pork Checkoff

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

Ingredients:

Bone-in Ribeye (rib) Pork Chops (3/4 inch thick)
Coarse Salt
Light Coconut Milk
Fresh Ginger Root, peeled and minced
Scallion (white and pale green bottom minced, thinly slice dark green top for garnish)
Garlic, minced
Pineapple Juice
Hot Pepper Sauce (preferably Sriracha, or more to taste)
Fresh Cilantro, chopped, for garnish
Lime, cut into 4 wedges, for serving

Additional Item:

• Small Saucepan

Directions:

Sprinkle pork on all sides with 1 tsp salt.
Let stand for 15 to 30 minutes.
Make the sauce (see below).
Prepare a grill to medium-high heat (about 450ºF).
Grill chops over direct heat until the internal temperature reaches between 145ºF (medium rare) and 160ºF (medium), on a meat thermometer, 4 to 5 minutes per side
Remove chops from the grill and let rest for 3 minutes.
If needed, reheat sauce before serving.
Transfer chops to plates when done.
Divide sauce over chops, and sprinkle with sliced scallion and cilantro, if using.
Serve with lime wedges.

To Make the Sauce:

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.
Bring to a boil over high heat until juice reduces by half, about 3 minutes.
Stir in the remaining coconut milk.
Bring to a 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.