Grilled Pork Chops with Pineapple Salsa & Coconut Rice

• •4 each pork chops, bone-in, thick-cut (approx 1.5 inch)
• •2 tablespoon olive oil
• •2 tablespoon fresh lime juice
• •3 large garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •3 tablespoon soy sauce
• •1 tablespoon brown sugar, packed
• •0.5 teaspoon black pepper, freshly ground
• •2 cup fresh pineapple, ripe, finely diced
• •0.3 cup red onion, finely diced
• •0.3 cup fresh cilantro, chopped
• •0.5 medium jalapeño, minced (seeds removed for less heat)
• •1 tablespoon fresh lime juice
• •0.3 teaspoon salt
• •1.5 cup jasmine rice
• •1 full-fat coconut milk, canned (13.5 oz / 400ml)
• •0.5 cup water
• •0.5 teaspoon salt
• •0.5 teaspoon granulated sugar
• • to taste fresh cilantro, for garnish

Instructions

1. 1

   Prepare the Pork Marinade: In a shallow dish or large zip-top bag, combine the olive oil, 2 tablespoons fresh lime juice, minced garlic, grated ginger, soy sauce, brown sugar, and black pepper. Mix well until the sugar is dissolved.

2. 2

   Marinate the Pork Chops: Add the pork chops to the marinade, ensuring they are fully coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or ideally 2-4 hours for best flavor. Do not marinate for more than 8 hours, as the lime juice can toughen the meat.

3. 3

   Cook the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, full-fat coconut milk, water, 0.5 teaspoon salt, and granulated sugar. Bring the mixture to a boil over medium-high heat, stirring once.

4. 4

   Reduce heat to low, cover tightly with a lid, and simmer for 15-18 minutes, or until all the liquid is absorbed. Do not lift the lid during cooking. Once cooked, remove from heat and let it rest, covered, for another 5-10 minutes before fluffing with a fork.

5. 5

   Prepare the Pineapple Salsa: While the rice cooks, in a medium bowl, combine the finely diced fresh pineapple, finely diced red onion, chopped fresh cilantro, minced jalapeño (if using), 1 tablespoon fresh lime juice, and 0.25 teaspoon salt. Stir gently to combine. Taste and adjust seasoning if needed. Set aside to allow flavors to meld.

6. 6

   Grill the Pork Chops: Preheat your outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grill grates. Remove the pork chops from the marinade, letting any excess drip off. Discard the remaining marinade.

7. 7

   Place the pork chops on the hot grill. Grill for 4-6 minutes per side, depending on thickness, until golden brown with nice grill marks and an internal temperature reaches 145°F (63°C) when measured with a meat thermometer. For bone-in chops, cook slightly longer, about 6-8 minutes per side.

8. 8

   Rest and Serve: Transfer the grilled pork chops to a cutting board and let them rest for 5-10 minutes before slicing or serving whole. Resting allows the juices to redistribute, ensuring tender and juicy pork.

9. 9

   Serve the grilled pork chops alongside the fluffy coconut rice and top generously with the vibrant pineapple salsa. Garnish with extra fresh cilantro if desired.

Chef's Tips

• 💡For the juiciest pork chops, use bone-in, thick-cut chops (1.5 inches thick). They are less likely to dry out on the grill.
• 💡Do not overcook the pork! Pork is safe to eat at 145°F (63°C) and will be tender and slightly pink in the center. Use a meat thermometer for accuracy.
• 💡Always rest grilled meat for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chop.
• 💡Adjust the heat of the pineapple salsa by adding more or less jalapeño. For extra heat, leave some of the seeds in.
• 💡Rinsing the jasmine rice before cooking helps remove excess starch, resulting in fluffier, less sticky grains.