Nutty and faintly sweet, our fast peanut sauce tops pork chops for an American take on the Southeast Asian specialty.
Recipe information
Yield
Makes 4 servings
Ingredients
1
/2 cup unsalted roasted peanuts
1
/3 cup well-stirred canned unsweetened coconut milk
2
tablespoons water
1
1/2 to 2 tablespoons roasted red-chile paste or red-curry paste (preferably Thai Kitchen)
1
1/2 tablespoons Asian fish sauce
1
tablespoons chopped shallot
2
teaspoon cider vinegar
1
teaspoon sugar
4
thin (1/3-inch) bone-in pork chops (1 1/2 pounds total)
Need to make a substitution?
Preparation
Garnish:
Step 1
sliced cucumber; chopped peanuts; lime wedges
Step 2
Purée all ingredients except pork in a blender. Transfer to a small heavy saucepan and bring to a simmer, stirring, over medium-low heat. Thin sauce if desired with 1 to 2 Tbsp water.
Step 3
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Step 4
Pat pork dry, then sprinkle all over with 1/2 tsp salt and 1/4 tsp pepper.
Step 5
Oil grill rack, then grill pork, covered only if using a gas grill, turning once, until just cooked through, about 5 minutes total. Serve with sauce.
Serve with:
Step 6