Grilled Hawaiian Bone-In Pork Chops

Grilled Hawaiian Bone-In Pork Chops

By: Morgan Ione
What to know
Suggested Briq
Grill temperature
500°
Skill level
Easy
Prep time
15 mins
Total time
40 mins
Feeds
4
Ingredients
4
bone-in pork chops, about 1-inch thick
Coarse sea salt
Coarsely ground pepper
1
fresh pineapple
¼ cup
fresh orange juice
2 cups
Jasmine rice
1
13/5-oz can light coconut milk
3
bell peppers (red, orange, yellow) halved and deseeded
Step 1
Season the pork chops with salt and pepper. Preheat your grill to 500°F.
Step 2
Cut the skin off the pineapple and slice it into 3⁄4-inch thick rings.
Step 3
Combine 3 pineapple rings with the orange juice in a blender. Pulse until ingredients are a liquid consistency.
Step 4
Combine the rice with 1 cup water and 1 cup coconut milk. Bring to a boil and then lower the heat and simmer until cooked. Leave the heat on a few extra minutes for the rice in the bottom of the pan to caramelize a bit if you like that flavor.
Step 5
Place the pork chops, remaining pineapple slices, and bell peppers on the grill.
Step 6
Cook the chops for about 15 minutes, flipping them halfway through, until the temperature on the Spark probes registers 145°F.
Step 7
Remove the pineapple slices when they are caramelized. Turn the peppers on the grate until blistered and soft.
Step 8
Plate each chop with a scoop of rice, pineapple rings, peppers, and finish with a spoonful of the whipped pineapple sauce.
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