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Ray’s Tropical Pork Chop Sandwiches
PORK16Ingredients
25Minutes
230Calories
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Description
Recipes courtesy of Ray Lampe author of The NFL Gameday Cookbook
Ingredients
US|METRIC
8 SERVINGS
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Directions
- To make the marinade: Whisk together all the marinade ingredients (pineapple juice, coconut milk, red onion, coconut rum, lime juice, garlic, guava paste, salt, pepper, paprika, vanilla extract, nutmeg). 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.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol |
Sodium510mg21% |
Potassium210mg6% |
Protein6g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber2g8% |
Sugars13g |
Vitamin A4% |
Vitamin C70% |
Calcium8% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.