Piña Colada Ribeye Bone-in Pork Chops

Directions:

1. Sprinkle pork on all sides with 1 tsp salt.
2. Let stand for 15 to 30 minutes.
3. Make the sauce (see below).
4. Prepare a grill to medium-high heat (about 450ºF).
5. 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
6. Remove chops from the grill and let rest for 3 minutes.
7. If needed, reheat sauce before serving.
8. Transfer chops to plates when done.
9. Divide sauce over chops, and sprinkle with sliced scallion and cilantro, if using.
10. Serve with lime wedges.

To Make the Sauce:

1. 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.
2. Stir in pineapple juice.
3. Bring to a boil over high heat until juice reduces by half, about 3 minutes.
4. Stir in the remaining coconut milk.
5. Bring to a boil, until sauce is lightly thickened and reduced to about 3/4 cup, about 5 minutes more.
6. Stir in remaining 1/2 tsp salt and hot sauce.
7. Set the sauce aside.