Categories: Meals
Ingredients
- 2 cups chopped fresh pineapple
- 1 cup canned unsweetened coconut milk
- 1/2 cup ketchup
- 1/2 cup white rum
- 1/4 cup brown sugar
- 2 tbsp. apple cider vinegar
- 2 tbsp. Worcestershire
- 2 garlic cloves
- 1 tsp smoked paprika
- 1/2 tsp cayenne
- 4 bone-in pork chops
- 2 ripe plantains, peeled and halved lengthwise
- 1/4 cup coconut oil, melted
- Green salad, for serving
Directions
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Preheat the broiler. In a food processor, puree the first 10 ingredients, about 2 minutes. Transfer to a saucepan. Simmer over medium heat, stirring often, until the sauce thickens, about 15 minutes; season with salt and pepper.
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On a rimmed baking sheet, drizzle the pork and plantains with the coconut oil; season. Arrange the plantains, cut-side down. Measure 1/2 cup of the sauce; brush 1/4 cup over the pork.
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Broil the pork, flipping the chips and brushing with the remaining 1/4 cup of reserved sauce halfway through cooking, until cooked through, 10-15 minutes. Serve with salad and the remaining sauce.