I’m honored to partner again this year with the National Pork Board and Kroger to kick off grilling season and inspire you to “crash” your grill with pork all summer long. As always, all opinions are my own. #GrillPork
Last year, thanks to the National Pork Board and Kroger, I shared a grilled pork recipe brined in bourbon and topped with candied bacon butter, along with bacon fat oven fries. When I was invited to join Season 2 of this pork promotion, I was all in.
This year we’re encouraging you to “crash” your grill and the grills of friends and family by bringing juicy pork steaks from Kroger to every backyard gathering. When I think of “crashing,” I picture Vince Vaughn and Owen Wilson in Wedding Crashers—unexpected guests who bring energy and fun. That’s the role pork can play at summer cookouts: an unexpected, flavorful addition that stands out among the usual burgers, chicken, and vegetables.
Pork offers a satisfying, meaty flavor similar to steak while remaining lean and low in fat like chicken. It’s also budget-friendly—bone-in pork steaks are a great value. I found these at my Kroger for just $2.69 per pound this week.
Later this month I’ll share a second pork recipe, my grill-crashing experience, and a reader giveaway featuring grill tools and a Kroger gift card. To start, here’s a tropical recipe adapted from the National Pork Board: Piña Colada Ribeye Bone-In Pork Chops.
This dish is easy enough for a weeknight. The sauce combines pineapple juice, light coconut milk, fresh ginger, garlic, and a touch of hot sauce for a gingery, slightly spicy-sweet glaze. The pork is simply seasoned with salt and lime, then grilled over moderate heat until it reaches an internal temperature of 145–160°F. The National Pork Board recommends this temperature range followed by a three-minute rest to ensure tender, juicy pork.
We all enjoyed the tropical flavors. I served the chops with a simple yellow rice pilaf and fresh pineapple, which complements the Piña Colada-inspired sauce beautifully.
Visit the National Pork Board for more pork recipes to keep you grilling all summer, and check Kroger for pork specials in your area. Come back later in June for another pork recipe and a giveaway for readers. Happy grilling!
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Piña Colada Ribeye Bone-In Pork Chops
Servings
4
Ingredients
- 4 BONE-IN RIBEYE RIB PORK CHOPS, 3/4 INCH THICK
- 1 TEASPOON PLUS 1/2 TEASPOON COARSE SALT
- 1 CUP LIGHT COCONUT MILK
- 2 TEASPOONS FRESH GINGER ROOT, PEELED AND MINCED
- 1 SCALLION, WHITE AND PALE GREEN BOTTOM MINCED (THINLY SLICE DARK GREEN TOP FOR GARNISH)
- 1 CLOVE GARLIC, MINCED
- 1/2 CUP PINEAPPLE JUICE
- 1/2 TEASPOON HOT PEPPER SAUCE (PREFERABLY SRIRACHA, OR MORE TO TASTE)
- 2 TABLESPOONS FRESH CILANTRO, CHOPPED, FOR GARNISH
- 2 LIMES
Start Cooking
Instructions
- Sprinkle pork on all sides with 1 teaspoon salt. Cut one lime in half and squeeze the juice over the pork. Let stand for 15 to 30 minutes.
- Prepare a grill to medium-high heat (about 450°F).
- In a small saucepan, cook 2 tablespoons of coconut milk with ginger, chopped scallion bottom and garlic over high heat, stirring often, until the solids sizzle and turn light brown, about 2 minutes. Stir in pineapple juice and boil until reduced by half, about 3 minutes. Add the remaining coconut milk and boil until lightly thickened and reduced to about 3/4 cup, about 5 minutes more. Stir in remaining 1/2 teaspoon salt and hot sauce. Set the sauce aside and reheat before serving if needed.
- Grill chops over direct heat until the internal temperature reaches between 145°F (medium rare) and 160°F (medium) on a meat thermometer. Remove chops from the grill and let rest for 3 minutes.
- Transfer chops to plates, divide and pour the sauce over them, and sprinkle with sliced scallion and chopped cilantro if using. Cut the remaining lime into four wedges and serve one wedge with each pork steak.