4- 8 oz pork chops
¼ cup brown sugar
¼ cup salt (kosher or sea salt work best)
2 t. chopped garlic
1 t. onion powder
1 t crushed red pepper
2 t. thyme (dried or 1 T chopped fresh)
1 t cinnamon
1 t chili powder
1 t coriander
2 t paprika
¼ c butter
½ cup brown sugar
1 ½ cup pineapple juice
14 oz coconut milk
For spice mix- add ingredients from brown sugar to paprika in a bowl and mix
thoroughly. Adjust as you like.
Sprinkle spice mix over pork chops and let sit for at least one hour. Preheat grill to
medium high heat, 350-400 degrees.
For sauce- melt butter and sugar in a pot over medium high heat. Once sugar is
dissolved, add pineapple juice and cook down by approximately a third. Add coconut
milk, and cook down until sauce thickens, but still pourable.
Place pork chops on a 45 degree angle on your grill, and cook for 4 min. Rotate
chops to opposite 45 degree angle, and cook for another 4 minutes. Flip chops over
and cook the same way. Chops should reach an internal temperature of 165, but I
personally prefer to cook them to about 150.
Once chops are done, serve them with your favorite sides, and use the sauce either
on the side, or on your pork chops. Enjoy!
Matt Mullen is the owner of The Upper Room Family Restaurant in Drayton. The Upper Room is a small town restaurant; they take pride in serving inspired dishes made from locally grown produce, meat and baking. Matt has a flair for food and a passion to serveyou- stop by today and enjoy a meal at The Upper Room!