- 4 bone-in ribeye pork chops (3/4 inch thick)
- 1 teaspoon coarse salt
- 1 cup light coconut milk
- 2 teaspoons fresh ginger root (peeled and minced)
- 1 scallions (white and pale green bottom minced,, thinly slice dark green top for garnish)
- 1 clove garlic (minced)
- 1/2 cup pineapple juice
- 1/2 teaspoon hot pepper sauce (preferably Sriracha, or more to taste)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 lime (cut into 4 wedges, for serving)
- Sprinkle pork on all sides with 1 teaspoon salt. Let stand for 15 to 30 minutes.
- Prepare a grill to medium-high heat (about 450 degrees F.).
- Meanwhile, in a small saucepan, cook 2 tablespoons of coconut milk with ginger, chopped scallion bottom and garlic over high heat, stirring often, until the solids are sizzling in a light brown glaze, about 2 minutes. Stir in pineapple juice and boil over high heat until juice reduces by half, about 3 minutes. Stir in the remaining coconut milk and boil until sauce is lightly thickened and reduced to about 3/4 cup, about 5 minutes more. Stir in remaining 1/2 teaspoon salt and hot sauce. Set the sauce aside. Reheat before serving, if needed.
- Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. Remove chops from the grill and let rest for 3 minutes.
- Transfer chops to plates when done. Divide sauce over chops, and sprinkle with sliced scallion and cilantro, if using. Serve with lime wedges.