Thai Peanut Sauce

1 tablespoon chopped garlic

1 tablespoon fresh ginger chopped fine

1/2 13.5 ounce can coconut milk

2 tablespoons canola or peanut oil

5 tablespoons peanut butter smooth or chunky

1 tablespoon thai fish sauce

1 tablespoon soy sauce

2 tablespoons fresh lime juice

1 teaspoon lime zest green part only grated fine or with a micro-plane

2-3 tablespoons to taste brown sugar

1-3 teaspoons Siracha chile sauce to desire spiciness

Sautee the onion in a heavy bottom saute pan with the two tablespoons of oil for around 5 minute on low heat, add the garlic and ginger. Stir occasionally for around 3 more minutes. Add the coconut milk and bring to low simmer. Add soy sauce, fish sauce, and peanut butter, turn heat low and stir until peanut butter is melted into the sauce. Add the lime juice and 1 teaspoon Siracha chile sauce and adjust the sweetness and heat with the brown sugar and chile sauce. Turn off heat. Done.

Heat grill or build coals for medium heat, grill the pork chops until around medium well and remove from fire. The chops will continue to cook as they set. If using a thermometer the temp should be around 150 to 155 degrees. The chop will continue to cooks as they rest. However, please be advised the USDA says 160 degrees, especially those with immune system challenges.

Serve your chops topped with the peanut sauce and I like to put a little the Siracha chiles sauce on for color and the heat.

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