Grilled Pork Chops with Pineapple Salsa & Coconut Rice
Grilled Pork Chops with Pineapple Salsa & Coconut Rice
Ingredients
- •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
- •0.25 cup red onion, finely diced
- •0.25 cup fresh cilantro, chopped
- •0.5 medium jalapeño, minced (seeds removed for less heat)
- •1 tablespoon fresh lime juice
- •0.25 teaspoon salt
- •1.5 cup jasmine rice
- •1 can 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux