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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
- 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.
- 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.
- 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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