Tropical Pork Chops
Discover the vibrant flavors of the tropics with this irresistible Tropical Pork Chops recipe! Juicy, bone-in pork chops are marinated in a luscious blend of creamy coconut milk, zesty lime juice, and savory soy sauce, accented with fresh garlic, ginger, and a hint of heat from red pepper flakes. Sear or grill to perfection, creating a golden-brown crust, then finish with a drizzle of a rich, tangy-sweet tropical sauce made from the marinade. Topped with caramelized pineapple rings and fresh cilantro, these pork chops balance sweetness and spice for a truly island-inspired dining experience. Perfectly paired with steamed rice or a crisp salad, this 40-minute recipe is a quick and flavorful escape to paradise!
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Recipe Information
Ingredients
- 4 pieces (approximately 1 inch thick) bone-in pork chops
- 6 pieces pineapple rings
- 1 cup coconut milk
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Remove pork chops from the refrigerator and pat them dry with a paper towel. Season both sides of the chops with salt and black pepper. Let them sit at room temperature while preparing the marinade.
In a medium bowl, whisk together coconut milk, lime juice, soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes. This will be your tropical marinade.
Place the pork chops in a large resealable plastic bag or shallow dish. Pour the marinade over the chops, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, up to 4 hours, to let the flavors infuse.
Preheat a large skillet or grill pan over medium-high heat. Add vegetable oil and allow it to heat until shimmering. If grilling outdoors, preheat the grill to medium-high and lightly oil the grates.
Remove the pork chops from the marinade, letting excess liquid drip off. Reserve the marinade to use as the base for a sauce later.
Sear the pork chops in the hot skillet (or on the grill) for 4–5 minutes per side, or until they develop a beautiful golden-brown crust and are cooked to an internal temperature of 145°F (63°C). Remove from heat and let them rest for 5 minutes.
While the pork chops are resting, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium-high heat, then reduce to a simmer and cook for 5–7 minutes, stirring occasionally, until slightly thickened. This will be your tropical sauce.
In the same skillet or on the grill, lightly char the pineapple rings for 2–3 minutes per side until caramelized and warmed through.
Serve each pork chop topped with a spoonful of tropical sauce, a pineapple ring, and a sprinkle of cilantro if desired. Pair with steamed rice or a fresh green salad to complete the meal.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 25.7 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
