Ray’s Tropical Pork Chop Sandwiches


Recipes courtesy of Ray Lampe author of The NFL Gameday Cookbook


  • 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


  1. To 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.
  2. Prepare 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.
  3. Place 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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