I apologize if you already have that song stuck in your head.
“If you like Piña Colada, and getting caught in the rain…”
For this post I might want to change those lyrics to “If you like Piña Colada, and ribeye bone-in pork chops…”
It has a certain ring to it.
Yes?
Oh nevermind.
*This is a sponsored post with the National Pork Board and Kroger. All content — including but limited to shopping, grill prep, grill time, and eating, and pictures of food… are my own.
Thanks to QFC, I have no excuses when it comes to feeding my family.
And others for that matter.
(Swing by Kroger.com to learn more and find the store nearest you!)
Summer is the PERFECT time to feed the masses on the spur of the moment. To CRASH THE GRILL, if you will…
The masses get pretty hungry.
And messy…
This little recipe that I got from Pork Be Inspired is pretty delicious. Prepping the pork chop is easy – you just salt each side. Which, that alone is pretty fine way to enjoy a pork chops.
The National Pork Board recommends that you cook your pork chops like a steak, to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest. Use a digital thermometer to ensure the proper range of doneness and juicy, tender pork.
But the Piña Colada sauce takes these chops to 11. I will say, the sauce is not as sexy as far as capturing it in a picture, but that’s not the point of the sauce – the point is to capture it in your mouth.
It brings your tastebuds to life.
TO. LIFE.
To make the sauce you will need one teaspoon, plus 1/2 teaspoon coarse salt, one cup light coconut milk…
2 teaspoons fresh ginger root, peeled and minced.
1 scallion (I took a picture of two. One just seemed so lonely…
1 clove of garlic.
1/2 cup pineapple juice. I did not fresh-squeeze pineapple juice. BUT I COULD HAVE.
1/2 teaspoon hot pepper sauce. I went with chipotle. BECAUSE I CAN’T QUIT YOU, CHIPOTLE.
Cilantro (chopped) (for garnish) (I did not chop mine) (I’m a rebel)…
1 lime
You can find the recipe on the Pork Be Inspired website here for all the cooking directions. My synopsis for you is – you cook up all the above into a lovely sauce.
And by lovely I mean LOVELY… And might I add, that 1/2 teaspoon of hot sauce is what really takes this recipe up a notch.
I also grilled the nectarine that you see there. The salad is spinach, strawberries, and balsamic vinegar. This is definitely a fruity, delicious plate of gorgeous color. “If you like Piña Colada…”
At QFC I was able to secure ALL the fixings to make a complete meal.
I can’t believe I forgot to get a picture of the fruit all stacked so perfectly in the store. I think I got a little distracted by the spatial reasoning of it all. But I guess you know what strawberries and nectarines look like anyway…
Say… how about a giveaway?
How about a QFC (or store affiliate) gift card for $75 and digital meat thermometer?!
To enter, visit this link to Pork Be Inspired and leave a comment sharing the name of the recipe that you would love to CRASH THE GRILL with (your grill, a friend’s grill… your choice). SHare in the comments the one you would be proud to share with family and friends and make sure summer gets celebrated right. Contest is open to US residents only, ages 18 and older. Contest begins Thursday, June 18 and ends July 3, 2015 at 11:59 p.m.
Now I can’t get that song out of my head… “If you like Piña Colada, and ribeye bone-in pork chops…”
