RAY’S TROPICAL PORK CHOP SANDWICHES
Makes 8 sandwiches.
Ingredients
8 boneless pork loin chops, 1/2 to 3/4 inch thick
8 sandwich rolls
8 slices pineapple
8 slices red bell pepper
Marinade
1/2 cup pineapple juice
1/2 cup canned 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
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, turning once or twice, until done to an internal temperature of 160 degrees F.
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.
Nutrition Information per Serving:
Calories: 350;Fat: 13g; Saturated Fat: 4g; Cholesterol: 70mg; Sodium: 350mg; Carbohydrates: 31g; Protein: 26g; Fiber: 2g
Recipe above courtesy of Ray Lampe author of NFL Gameday Cookbook and The National Pork Board
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