Pina Colada Pork Chops Recipes

PINA COLADA PORK CHOPS WITH TROPICAL FRUIT SALSA

Steps:

• Place 3/4 cup pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 1 hour., Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes., Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.), Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.

PINA COLADA PORK CHOPS

Steps:

• Put oil on the bottom of crockpot.
• Place pork chops in a single layer over the bottom of crockpot.
• Combine soy sauce, hot pepper sauce, and coconut milk and pour of the top of pork chops.
• Cook on low for 5-6 hours.
• In the last hour, spread tidbits and parsley over the top.

PINA COLADA PORK CHOPS

Steps:

• combine spice mix & sprinkle over both sides of pork chops.
• heat oil in large pan (I used my 12" cast iron). Add chops & saute until browned on both sides.
• add pineapple & cream of coconut. stir carefully.
• Simmer covered for 5-10 minutes depending on the thickness of the chops. Remove chops to a plate. Raise heat & simer until slightly reduced.
• Check for seasoning. If it is too sweet, add more salt, allspice & cayenne (carefully) to taste.
• Serve pork with sauce over rice. I used basmati.

PINA COLADA PORK CHOPS

Steps:

• 1. Preheat grill to medium-hot. Wash hands. Squeeze juice of one lime over pork chops. Let set 5 to 8 minutes. 2. Meanwhile, warm coconut milk in small saucepan over low heat; season with salt and cayenne. Add juice of second lime and Rum to sauce. Keep warm. 3. Grill chops over indirect heat, turning once, 8 to 10 minutes or until done (internal temp 155°F). Transfer to serving platter. Serving Suggestion: Spoon sauce over chops. Garnish with scallions and cilantro, and sprinkle with juice from third lime. Serve with rice and remaining sauce.

CREOLE PORK CHOPS

Steps:

• In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.

PINA COLADA PORK CHOPS

Steps:

• Marinate the pork in juice of one lime while you prepare a medium-hot fire (5 to 8 minutes). Grill chops over indirect heat, about 4 to 5 minutes per side. Warm coconut milk over low heat; season with salt and a pinch of cayenne. Add juice of second lime to sauce. Transfer chops to platter when done. Spoon sauce over chops. Garnish with scallions (and cilantro) and sprinkle with juice from third lime. Serve with rice and remaining sauce.

PINA COLADA PORK CHOPS

Steps:

• Marinate the pork in juice of one lime while you prepare a medium-hot fire (5 to 8 minutes). Grill chops over indirect heat, about 4 to 5 minutes per side. Warm coconut milk over low heat; season with salt and a pinch of cayenne. Add juice of second lime to sauce. Transfer chops to platter when done. Spoon sauce over chops. Garnish with scallions (and cilantro) and sprinkle with juice from third lime. Serve with rice and remaining sauce.