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Coconut-Orange Chops

Source of Recipe

Penny


List of Ingredients

4 pork rib chops -- 1-inch thick
1/2 cup flaked coconut
1/2 cup orange juice
1 teaspoon salt
Few drops of hot pepper sauce
Pepper -- to taste
1 pound fresh spinach -- cleaned, stems removed
3 tablespoons toasted coconut (3 to 4 tablespoons)




Recipe

In blender or food processor container, combine the 1/2 cup coconut and
orange juice.

Blend or process about 30 seconds to one minute, or until nearly smooth.
Strain, pressing liquid from solids. Discard solids. Add salt and hot
pepper sauce to orange juice mixture.

Brush chops with orange juice mixture. Sprinkle with pepper. Broil chops 4
inches from heat for 10 minutes. Turn over and brush again. Broil 4-6
minutes more or to desired doneness.

Meanwhile, place cleaned spinach in large kettle or Dutch oven. Drizzle
remaining orange juice mixture over spinach. Cover and steam 1-1 1/2 minutes.

Divide steamed spinach between 4 plates. Top with a chop and sprinkle with
toasted coconut. Yield: 4 servings.