|
1. Preheat the grill.
2. Combine the coconut milk and red curry paste in a large Ziploc bag until blended.
3. Add 2 teaspoons of salt, if desired.
4. Add the pork chops to the bag, seal, and turn to coat.
5. Place the bag in a bowl, and refrigerate for 1 hour.
6. Remove the chops from the bag and discard the marinade.
7. Grill the chops on the preheated grill for 10 minutes or until a thermometer inserted into the thickest part reads 150 degrees.
8. Combine the rest of the ingredients in a bowl.
9. Mix well to combine.
10. Serve the pork chops topped with the salsa.
|
