Bring a small pot with rice, 1/2 cup water, 1/4 tsp. salt, and coconut milk to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.

Remove from burner. Stir in lime zest (prepared in next step) and 1/2 Tbsp. salted butter until combined. Cover and set aside.

While rice cooks, continue recipe.

Quarter apple and remove core. Grate half the apple on large hole-side of box grater and cut other half into 1/4" dice. Keep grated apple and diced apples separate.

Zest and halve lime. Juice both halves.

Trim and thinly slice green onions.

Pat pork chops dry and season both sides with half the jerk seasoning (use less if spice-averse; reserve remaining for chutney) and a pinch of salt.

In a mixing bowl, combine slaw mix, diced apples, green onions, 1 tsp. lime juice, 2 tsp. olive oil, half the honey (reserve remaining for chutney), and a pinch of salt. Let rest, 10 minutes.

While slaw rests, continue recipe.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Remove from burner. Transfer to a plate and rest, 3 minutes.

Wipe pan clean and reserve.

Return pan used to cook pork chops to medium-low heat.

Add grated apple, BBQ sauce, ketchup, 1 tsp. lime juice, remaining jerk seasoning (to taste), and remaining honey to hot pan. Stir constantly until combined and heated through, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping pork chop with chutney (to taste). Slice pork chop, if desired. Bon appétit!