Orange Coconut Chops
Pork
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
- 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.
- 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.
- 3Divide steamed spinach among 4 plates; top each with a chop and garnish with toasted coconut.
- 4Serves 4.
- 5Wine suggestion: Serve with a chilled Riesling.
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.
