I can’t describe how good these smell coming in off the grill; this is a great recipe for folks who want to a little more exotic flavor but are too afraid to just jump in feet first. The kids devoured these, and they were cake to make on a weekday because I pre-made the sauce.
4-6 pork chops, your preference
1/2 cup unsalted roasted peanuts (trust me, unsalted matters)
1/3 cup well-stirred, canned, unsweetened coconut milk
3 Tbsp water
1-1/2 or 2 Tbsp roasted red curry paste (I use Thai Kitchen cause it’s everywhere)
1-1/2 Tbsp Asian fish sauce (don’t smell it, just put it in- trust me)
1 Tbsp finely chopped shallot or onion
2 tsp cider vinegar
1 tsp sugar
salt and pepper to taste
- Fire up the grill.
- Salt and pepper pork chops on both sides. (We actually use Penzey’s Sate seasoning and salt, but that’s hardly a kitchen staple for most folks)
- Puree all ingredients — except pork– in a blender. If things aren’t really moving, add a teaspoon or two of water until the sauce is really spinning.
- Put the seasoned pork chops on the grill. Sear, cook, flip, and cook almost through.
- When chops are almost done, smear a good coat of the peanut sauce on the exposed side and flip. Coat the second side and flip when the first side is caramelize. Remove chops from the grill when the second side is caramelized as well.
- Consume ravenously.
You can offer any remaining sauce on the side, gently warmed, for dipping- it has a totally different flavor. We served it with sauteed green beans and buttered delicata squash, all of which came together quickly with the chops were grilling. The sauce can be made in advance, though you may need to warm or thin it before brushing it on the chops.
Can also be used on grilled chicken- sauce will probably cover 8-12 pieces, depending on size.