Piña Colada Pork Chops

Prep time: 10 minutes

Cook time: 15 minutes

Marinate time: 8 minutes


  • 4 pork chops (you can use boneless or boned, but thicker ones are better)
  • 3 limes
  • 1/c cup of caned coconut milk
  • salt
  • cayenne pepper to taste
  • 4 scallions, minced for garnish
  • 1/2 cup cilantro, minced for garnish (optional)



  1. Marinate the pork in the juice of one lime while you prepare a medium hot fire (5-8 minutes).  If you don’t have a grill, or it’s too cold outside to grill (like it always is in Buffalo), then simply pan fry it, use a George Foreman, or bake them. 
  2. Grill the chops about 6-8 minutes on each side, until they’re cooked all the way through.
  3. Warm the coconut milk over low heat; season with salt and a pinch of cayenne.
  4. Add the juice from the second lime to the sauce.
  5. Transfer the chops to plates and spoon the sauce over them.
  6. Garnish with scallions and cilantro, sprinkling the juice from the last lime over everything.
  7. Serve with rice and remaining sauce.

This is a really easy recipe, and surprisingly had a lot of taste.  I wish I had a picture to post, but I was hungry the night we made these, and I ate it all before I even thought about getting out the camera! 

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