Grilled chops are basted
with the same flavorful coconut-orange mixture in which the spinach
braises. Serve with hot cooked rice and warm flour tortillas.
Orange Coconut
Chops
- 4 pork chops, 1-inch thick
1/2 cup flaked coconut
1/2 cup orange juice
1 teaspoon salt
1/8 teaspoon hot pepper sauce
1 pound fresh spinach, cleaned, stems removed, coarsely chopped
4 tablespoons toasted coconut
- Place coconut and orange
juice in blender or food processor. Blend until nearly smooth.
Strain, pressing liquid from solids; discard solids. Add salt
and hot pepper sauce to orange juice mixture; divide in half
and reserve.
- Prepare medium-hot coals
in covered kettle style grill.
- Meanwhile place spinach
in large skillet; drizzle with half of orange juice mixture;
cover and simmer 1 to 2 minutes, until spinach is wilted. Set
aside and keep warm.
- Grill chops for 12 to
15 minutes, turning once and basting with remaining half of orange
juice mixture.
- Divide steamed spinach
among 4 plates; top each with a chop and garnish with toasted
coconut.
Serves 4.
Wine suggestion: Serve
with a chilled Riesling.
Nutrition Facts
Calories 270 calories
Protein 25 grams
Fat 12 grams
Sodium 760 milligrams
Cholesterol 65 milligrams
Saturated Fat 8 grams
Carbohydrates 16 grams
Fiber 5 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
