Prep Time: 15 minutes
Cook Time: 10 minutes
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
Preparation:
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.
Makes 8 sandwiches.
From: The NFL Game Day Cookbook © 2008 by the National Football League. Used with permission of Chronicle Books LLC, San Francisco. Visit www.ChronicleBooks.com
