rib cut bone-in pork chops, cut 1-inch thick, seasoned with salt and pepper to taste
Prep Time
5 minutes
Cook Time
30 minutes
1. Prepare Thai Curry Coconut Sauce: Heat oil in small saucepan; sauté onions just until tender. Add barbecue sauce, cream of coconut, Chile 'n Lime™ Hot Sauce, ginger and curry powder. Simmer 5 minutes until slightly thickened. Transfer 3/4 cup sauce to bowl for basting. Add cream to remaining sauce. Simmer 3 minutes; keep warm.
2. Grill chops over medium direct heat 25 minutes or until no longer pink near bone, basting with chile sauce mixture during last 10 minutes of cooking.
3. Arrange chops on serving platter. Serve with Thai Curry Coconut Sauce and, if desired, steamed jasmine rice.
Serving Suggestion
For a colorful presentation, toss cooked rice with minced red onion and parsley.
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