Thai Skillet Pork Chops
User Reviews
5
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
Thai
Thai Skillet Pork Chops
Description
Thai Skillet Pork Chops feature boneless, skinless pork chops cooked in a rich sauce combining sweet chili sauce, creamy peanut butter, coconut milk, and rice vinegar. The sauce is simmered to thicken before being poured over browned pork chops that are then baked until tender, allowing the flavors to meld. The use of coconut oil in both the pork and jasmine rice adds subtle tropical richness. Cooking the rice in coconut milk and water yields a fragrant, slightly creamy side that pairs well with the savory pork and tangy sauce.
The pork chops carry a balance of sweet heat from the chili sauce, nuttiness from peanut butter and peanuts, and acidity from lime juice and vinegar, accented by garlic and fresh ginger. Topping the dish with cilantro and lime wedges adds herbal brightness and extra citrus zing to balance the richness.
Serve this dish with the coconut jasmine rice for a full meal. Adjust the amount of sauce poured over the pork to suit taste preferences and keep extras on the side for dipping or additional moistening. This method yields pork chops that are juicy inside with a flavorful exterior, and the sauce creates a glossy coating that brings all components together.
The recipe suggests careful choice and adjustment of jasmine rice types as cooking times and liquid requirements may vary. Using an oven-safe skillet streamlines the cooking process. Garnishing with chopped peanuts provides textural contrast, enhancing the overall eating experience.
Ingredients
- 1 cup sweet chili sauce
- 1/2 cup rice vinegar
- 1/2 cup coconut milk lite, canned
- 3 tablespoons brown sugar
- 4 garlic pressed or finely minced, cloves
- 2 tablespoons peanut butter creamy
- 2 ginger grated, teaspoon-sized knobs
- 2 lime juiced
- 1 tablespoon soy sauce
- 1 pound boneless skinless pork chops
- salt for seasoning
- black pepper for seasoning
- 1 tablespoon coconut oil
- 1/2 cup peanuts chopped, for topping
- cilantro fresh chopped for garnish
- lime fresh wedges for spritzing
coconut jasmine rice
- 1 1/2 cups white jasmine rice
- 1 cup coconut milk canned
- 1 cup water
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325 degrees F.
- Combine the chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking to combine. Bring to a boil, the reduce to a simmer and cook for 2 to 3 minutes until slightly thickened.
- Heat an oven-safe skillet over medium-high heat. Sprinkle the pork chops with a generous amount of salt and pepper. Add the coconut oil to the skillet and once it’s melted, add the pork chops. Brown on both sides until golden, about 1 to 2 minutes per side. Pour half (or as much as you’d like) of the peanut sauce into the skillet. Place the skillet in the oven and bake the pork chops for 20 minutes. I usually bake 15 minutes covered, and the last 5 uncovered.
- Serve the pork chops with extra sauce if you’d like, a garnish or cilantro, peanuts and fresh lime wedges.
coconut jasmine rice
- Heat a saucepan over medium-high heat and add rice, coconut milk, water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil.
Notes
- Adjust liquid quantities and cook times based on the jasmine rice brand used to ensure proper texture.
- Use an oven-safe skillet to transfer the pork chops from stovetop to oven easily.
- Reserve extra sauce to serve on the side if preferred for added moisture and flavor.
- Fresh chopped peanuts and cilantro garnish add texture and freshness; add just before serving.
User Reviews
Overall Rating
5
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