Orange Coconut Chops

Pork
Orange Coconut Chops
0
7
290
20

Description

Grilled chops are basted with the same flavorful coconut-orange mixture in which the spinach braises. Serve with hot cooked rice and warm flour tortillas.

Ingredients

  • 4 pork chops (1-inch thick)
  • 1/2 cup coconut (flaked)
  • 1/2 cup orange juice
  • 1 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 1 pound fresh spinach (cleaned, stems removed, coarsely chopped)
  • 4 tablespoons coconut (toasted)

Directions

  1. 1Place coconut and orange juice in blender or food processor. Blend until nearly smooth. Strain, pressing liquid from solids; discard solids. Add salt and hot pepper sauce to orange juice mixture; divide in half and reserve.
  2. 2Prepare medium-hot coals in covered kettle style grill. Meanwhile place spinach in large skillet; drizzle with half of orange juice mixture; cover and simmer 1-2 minutes, until spinach is wilted. Set aside and keep warm. Grill chops for 10-12 minutes, turning once and basting with remaining half of orange juice mixture until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
  3. 3Divide steamed spinach among 4 plates; top each with a chop and garnish with toasted coconut.
  4. 4Serves 4.
  5. 5Wine suggestion: Serve with a chilled Riesling.
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NutritionView more

290Calories
Sodium43%DV1040mg
Fat17%DV11g
Protein73%DV37g
Carbs3%DV10g
Fiber16%DV4g

PER SERVING *

Calories290Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat6g30%
Trans Fat
Cholesterol75mg25%
Sodium1040mg43%
Potassium1510mg43%
Protein37g73%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber4g16%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.