Grilled Thai Pork Chop With Peanut Sauce

Grilled Thai Pork Chop With Peanut Sauce.

Ingredients (4 servings):

    You’ll need:

    • 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 McCormick ground ginger
    • 1/4 tsp black pepper
    • 1/4 tsp cayenne pepper

    For the peanut sauce:

    • 1 cup Mr. Yoshidas Gourmet Sauce (or terriyaki)
    • 1/4 cup peanut butter
    • 1/2 tsp red pepper flake
    • 1 Tbsp lime juice
    • 2 tsp Braggs Liquid Aminos (or soy sauce)
    • 1 tsp peanut oil
    • 1 Tbsp water as needed to get desired consistency
    Instructions:
    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 Magic Bullet, Ninja, 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. свинина по тай иностр

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