Ray’s Tropical Pork Chop Sandwiches

Pork
Ray’s Tropical Pork Chop Sandwiches
2
16
230
25

Description

Recipes courtesy of Ray Lampe author of The NFL Gameday Cookbook

Ingredients

8 boneless ribeye (rib) pork chops (1/2 to 3/4-inch thick)
8 sandwich rolls
8 slices pineapple
8 slices red bell pepper
1/2 cup pineapple juice
1/2 cup coconut milk
1/4 cup red onion (finely chopped)
3 tablespoons coconut rum
1 tablespoon key lime juice
1 clove garlic (crushed)
1 teaspoon guava paste
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/4 teaspoon vanilla extract
1 pinch nutmeg

Directions

1To make the marinade: Whisk together all the marinade ingredients. Put the pork chops in a zip-top bag or a glass bowl and pour the marinade over them. Toss to coat well. Marinate in the refrigerator for 24 hours, tossing occasionally to coat evenly.
2Prepare the grill for cooking over direct medium-high heat. Grill the chops for about 8-9 minutes, turning once or twice, until done to an internal temperature of 145 degrees Fahrenheit, followed by a 3-minute rest time.
3Place each pork chop on a bun. Quickly grill the pineapple slices for 1 minute on each side and put them on top of the pork chops. Top each with a slice of red pepper to serve.
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NutritionView more

230Calories
Sodium21%DV510mg
Fat8%DV5g
Protein12%DV6g
Carbs12%DV37g
Fiber8%DV2g

PER SERVING *

Calories230Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat3.5g18%
Trans Fat
Cholesterol
Sodium510mg21%
Potassium210mg6%
Protein6g12%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber2g8%
Sugars13g26%
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.