Tropical Pineapple Pork Chops with Coconut Rice

1.In a bowl, combine the diced pineapple, pineapple juice, soy sauce, brown sugar, garlic powder, ginger powder, and red pepper flakes to create a marinade.

2.Place the pork chops in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3.While the pork chops are marinating, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

4.In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.

5.Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

6.Preheat a grill or skillet over medium-high heat. Remove the pork chops from the marinade, allowing excess marinade to drip off.

7.Cook the pork chops for about 5-7 minutes on each side, or until they reach an internal temperature of 145°F (63°C) and have a nice caramelized crust.

8.Once cooked, let the pork chops rest for a few minutes before serving.

9.Fluff the coconut rice with a fork and serve it alongside the pork chops. Top the pork chops with any remaining pineapple from the marinade and garnish with fresh cilantro.