Island Grilled Pork Chops

Ingredients Weight Measure
Coriander seeds 1 Tbsp.
Spiced rum 3 cups
TABASCO® brand Chipotle Pepper Sauce 2-1/2 Tbsp.
Salt 2 Tbsp.
Cinnamon, ground 2 tsp.
Nutmeg, ground 1 tsp.
Brown sugar 2 Tbsp.
Ginger, grated 1 Tbsp.
Lime juice 1/3 cup
Vegetable oil 1 cup
Pork loin chops, 8-10 oz. 12 ea.

TABASCO® Habanero Spiked Mango Chutney

Ingredients Weight Measure
Mangoes, skinned, seeded, medium diced 6 cups
TABASCO® brand Habanero Sauce 2-3 tsp.
Ginger, minced 1 Tbsp.
Garlic, minced 1 Tbsp.
Brown sugar 1 cup
Orange juice 1/2 cup
Cider vinegar 1/2 cup
Salt 1 Tbsp.
Cinnamon, ground 1 tsp.
Nutmeg, ground 1/4 tsp.

Toasted Coconut-Almond Rice

Ingredients Weight Measure
Almonds, sliced 1/2 cup
Coconut flakes 1/2 cup
Converted long grain rice 4 cups
Unsweetened coconut milk 2 cups
Water 6 cups
Salt 1 Tbsp.
White pepper, ground 1 tsp.

Grilled Asparagus

Ingredients Weight Measure
Asparagus, bunches, medium size (about 1/2" thick) 4-5 bunches
Olive oil as needed
Salt and pepper as needed


  1. For the Island Grilled Pork Chops, toast coriander seeds in a hot sauté pan for 1 minute; then remove from pan.
  2. Place coriander and remaining ingredients, except for the pork chops, in a blender and puree until well blended.
  3. Place six pork chops in each of 2 large bags and add equal amounts of marinade into each bag. Seal each bag airtight, place on a tray and set in refrigerator. Let the chops marinate for 8 hours.
  4. Remove the pork chops from the bags; discard the bags with marinade. Using paper towels, pat the pork chops dry.
  5. Preheat a gas or charcoal grill to medium-high heat.
  6. Place pork chops evenly over the preheated grill and place lid over top. Cook the pork chops, turning occasionally, to an internal temperature of 150°F on meat thermometer. Remove from grill.
  7. For the TABASCO® Habanero Spiked Mango Chutney, combine all ingredients in a saucepan. Over medium-low heat, cook slowly for 30-40 minutes, or until liquid becomes syrupy. Place in a plastic container and refrigerate.
  8. For the Toasted Coconut-Almond Rice, preheat oven to 350°F.
  9. On a baking sheet, place almonds evenly on one half and coconut on the other. Place in oven for 10-15 minutes, until nuts and coconut have become a light golden brown. Remove from oven and let cool.
  10. Combine rice, coconut milk, water, and salt and pepper in a baking dish; mix together. Cover with foil and place in preheated oven for 40-50 minutes, or until rice is fully cooked. Remove foil and fold in toasted almonds and coconut. Place rice in a serving dish, cover with plastic wrap and hold until service.
  11. For the Grilled Asparagus, cut off and discardabout 2 in. from the base of the asparagus and place top portions in a bowl. Lightly coat the asparagus with oil.
  12. Place asparagus on a medium heat grill; arrange them so that they do not fall through the grates. Cook for 2-3 minutes on each side, or until tender. Be careful not to overcook. Season with salt and pepper.
  13. To serve, place rice in a pile in the center of each plate. Place grilled asparagus to the right of the rice, with the tips facing the rim of the plate. Place the pork on top, overlapping the rice and asparagus. Top pork with the chutney and serve.

Yield: 10-12 servings