Grilled Pork Chop with Coconut Lime Rice

I was craving something sweet & hot again. So I just whipped up this juicy grilled pork chop with coconut lime rice. The sweet & hot comes in with the sauce that I created to go with the pork chop. I used Basmati rice since its beautiful aroma & flavor go well with coconut & lime.

Ingredients for Pork Chop with Coconut Lime Rice:



Start by rinsing your rice thoroughly to get rid of the starch on the outside. This helps the rice to not get sticky. In a saucepan, combine the coconut milk & water then bring to a boil. (I also added the zest of 1/2 the lime.) Add rice, cover and cook for about 15 minutes or until rice is tender. Add the remaining zest and all of the lime juice. Season with salt & pepper to taste.



While the rice is cooking season your pork chop with salt & pepper. You may also sprinkle with a little garlic powder too.



Heat a grill pan to medium high heat then grill your chop for approximately 4 minutes per side. (The cooking time here will vary depending on the thickness of your pork chop.) Remove the pork from the pan and set aside to rest.



Turn the heat down on the pan then add the remaining coconut milk, apricot preserves & chili paste to de-glaze the pan. Mix until the preserves have melted and the chili is well incorporated. Reduce sauce for about 3 - 4 minutes until it thickens.



Serve the rice with the pork chop on top, then spoon the lovely sweet & hot sauce over the chop. I also had french cut green beans with my meal to add texture and something healthy.



Here is the recipe card for this dish:



Enjoy!

cheers!
xo diane
contact: thepantrychallenge[at]gmail[dot]com