Orange Coconut Chops



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.


  • 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)
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    1. Place 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. Prepare 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. Divide steamed spinach among 4 plates; top each with a chop and garnish with toasted coconut.
    4. Serves 4.
    5. Wine suggestion: Serve with a chilled Riesling.
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