DRUNKEN CARIBBEAN-STYLE PORK CHOPS WITH TABASCO®-INFUSED COCONUT-LIME BUTTER ON TROPICAL FRUIT SALSA

Drunken Pork Chops

Ingredients Weight Measure
Jade Coconut Milk 2 13.5-oz. cans
Captain Morgan® Spiced Rum 1-1/2 cups
Vanilla extract 2 tsp.
Soy sauce, lite 1/2 cup
Brown sugar 1/4 cup
Molasses 2 Tbsp.
Allspice, ground 1/2 tsp.
Ginger, ground 1/2 tsp.
Cinnamon, ground 1/4 tsp.
TABASCO® brand Habanero Sauce 1 Tbsp.
Kosher salt 1 Tbsp.
Lime juice 2 Tbsp.
Pork Chops, center cut loin, 6 oz. 12 ea.

Coconut-Lime Butter

Ingredients Weight Measure
Butter, unsalted, softened 1/2 lb.
Thick coconut cream (reserved from the marinade) 1 cup
Lime juice, fresh 1/2 cup
Cilantro, chopped 1/2 cup
TABASCO® brand Original Red Sauce 2 Tbsp.
Kosher salt 1/2 Tbsp.

Tropical Fruit Salsa

Ingredients Weight Measure
Corn, fresh, cut from the cob 1-1/4 cups
Salad oil 2 Tbsp.
Red pepper, peeled and diced 1/3 cup
Mango, ripe, peeled and diced 1/3 cup
Kiwi, peeled and diced 1/2 cup
Banana, peeled and diced 1/3 cup
Lime juice, fresh 2 Tbsp.
Cilantro, chopped 2 Tbsp.
TABASCO® brand Original Red Sauce 1 tsp.
Salt 1 tsp.

Method

  1. To prepare the Drunken Pork Chops, carefully separate coconut milk by gently scooping out the thick coconut cream, reserving 1 cup for the Coconut-Lime Butter. Reserve 1 cup of the coconut water for the pork marinade.
  2. Combine the rum, vanilla extract, soy sauce, brown sugar, molasses, coconut water, spices, TABASCO® Habanero Sauce, kosher salt and lime juice in a bowl; whisk until well combined.
  3. Pour half the mixture into a pan large enough to fit the pork chops into without being crowded. Place the pork chops into the prepared marinade.
  4. Pour the remaining marinade over the pork chops, just to cover. Allow pork chops to marinate for 6 to 8 hours.
  5. Remove the pork chops from the marinade and pat dry.
  6. Grill pork chops over a gas or wood grill until pork is cooked thoroughly, approximately 140°F on a meat thermometer.
  7. For the Coconut-Lime Butter, combine all ingredients in a mixer or bowl; blend together with a whisk until mixture is smooth and creamy. Reserve at room temperature to baste the Drunken Pork Chops.
  8. For the Tropical Fruit Salsa, sauté corn kernels over medium-high heat in salad oil until corn is cooked through, approximately 2-3 minutes. Cool and reserve for salsa.
  9. Place the diced red pepper, mango, kiwi and banana in a small bowl. Add cooked corn, lime juice, cilantro, TABASCO® Original Red Sauce and salt. Gently combine all ingredients with a spoon and reserve at room temperature.
  10. For each serving, spoon portion of the Tropical Fruit Salsa on the bottom of an entree plate. Place the grilled Drunken Pork Chop (basted with the Coconut-Lime Butter) on top.

Yield: 12 servings