We had some pork chops ready to cook in the fridge and Mark claimed that he wanted something with peanut sauce for dinner. I thought it might taste strange but these were definitely delicious! I added some peppers on top to give it a bit more color. I like this peanut sauce as a topping for pasta or to put on chicken or as a dipping sauce as well. We usually make extra peanut sauce to have a bit leftover. You can cook the chops any way you like but I’ll type my preferred method below.
- 2-4 pork chops
- garlic powder
- 1 red bell pepper, chopped
- parsley, roughly chopped
- green onions, chopped
Thai Peanut Sauce
- one 13.5 oz can of full-fat, unsweetened coconut milk
- 2 oz (approximately ¼ cup) of Thai red curry paste
- ¾ cup creamy peanut butter
- ½ tablespoon salt
- ¾ cup sugar
- 2 tablespoons of apple cider vinegar
- ½ cup water
- Preheat the oven to 400 F
- Heat a bit of oil in a cast iron pan over high heat
- Season both sides of the pork chops liberally with salt, pepper, and garlic powder
- Insert an oven thermometer (the kind where the cord goes into the oven and the meter sits outside) into the side of one of the chops
- Put the pork chops in the hot pan and sear for 3 minutes.
- Flip the pork chops over and place the whole pan directly in the oven. Cook until the meat thermometer reads 145 F
- Take the pork chops out and place on a plate to rest for 5 min.
- Drizzle with Peanut sauce, parsley, green onions, and chopped red bell pepper
Thai Peanut Sauce
- Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
- Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
- Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer).
- You can store leftovers in the fridge for later.
Peanut sauce recipe from She Simmers