Grilled Thai Pork Chops With Peanut Sauce
January 14, 2013
Continuing our theme of exotic flavors, NibbleMeThis.com takes some pork chops to Thailand.
Alexis found some great cowboy cut style pork chops at Food City yesterday. She called them “meat with handles.”
While the rub I used has a front load of sugar, the first thing I get from the chops is a mild heat. The peanut sauce follows up with a sweetness but also layers on more heat. The result is a moist chop that pops flavors in your mouth. I’d rank this one in the top 5 pork chops I’ve had.
I’ve said it before and I’ll say it again – to me, a nice grilled pork chop is as good as any steak.
Grilled Thai Pork Chop With Peanut Sauce
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (4 servings)
- 4 thick pork chops, cowboy cut, bone in
- 1/4 cup coarsely crushed peanuts
For the brine
- 1 qt water
- 2 Tbsp kosher salt
- 2 Tbsp coconut sugar
- 1 tsp black pepper
For the rub
- 1.5 tsp coconut sugar
- 1 tsp kosher salt
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
For the peanut sauce
- 1 cup teriyaki sauce
- 1/4 cup peanut butter
- 1/2 tsp red pepper flake
- 1 Tbsp lime juice
- 2 tsp soy sauce
- 1 tsp peanut oil
- 1 Tbsp water as needed to get desired consistency
1.Brine the chops – NOTE: Brine is given in proportions per quart. Make enough brine to cover the chops, I had to make two quarts of it. Mix the ingredients until salt and sugar dissolved. Place chops in the brine and brine for at least 90 minutes or up to 4 hours.
2.Make the peanut sauce – Put all ingredients except water in a, mini-processor, blender or other implement of destruction and blend. Check the consistency and add a little water if too thick.
3.Preheat a charcoal grill to 350f.
4.Grill the chops – Dry the chops and season on both sides with the rub. Grill until the chops reach an internal temp of 145f, about 5-6 minutes per side. Trust your Thermapen.
5.Glaze the chops – Quickly glaze the chops with the peanut sauce as soon as they come off the grill and let the steaks rest. Top with the crushed peanuts.
6.Eat the chops – My favorite step! I served it with a simple Thai style basil fried rice.
Are these chops pretty?
Notice the twisted handle on the chimney starter? ”Someone” clipped it with the car, backing out of the garage.
Grill marks courtesy of GrillGrates.
I was glad to get out and grill after several days of rain, sleet and snow.
Meat handles was right. I ate mine with my hands.