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4 boneless pork chops, 3/4-inch thick
1/2 cup canned coconut milk
Salt and ground cayenne pepper
4 minced scallions for garnish
1/2 cup minced cilantro for garnish (optional)
Marinate the pork in juice of one lime while you prepare a medium-hot fire. Grill chops over heat, about 4-5 minutes per side. Meanwhile, warm coconut milk in saucepan over low heat, do not boil; season with salt and pinch of cayenne. Add juice of second lime to sauce and cook for 5 minutes. Transfer pork chops to platter when done. Spoon sauce over chops. Garnish with scallions and cilantro and sprinkle with juice from third lime. Serve with rice and remaining sauce. Serves 4.