Grilled Thai Pork Chop recipe with wonderful Peanut Sauce

This Thai pork chop recipe with peanut sauce is divine. We love Thai food and while this is not an authentic recipe, it is really tasty. The spicy flavors and aromatics make this a great exotic dinner. From my years in San Francisco and Hawaii, I get cravings for Asian influenced food. Thai food does incorporate grilling traditions especially in the street food, Satays. Those flavors of the Thai street food provide the inspiration for this Thai pork recipe.

Though not anything traditional, I like to serve this with Crab or Shrimp fried rice. This is a delicious recipe to make for dinner parties that will "wow!" your guests.

Thai Marinade

4 large Pork Rib Chops 3/4 to 1 inch thick

1/2 13.5 ounce can of Coconut Milk

1/4 teaspoon cayenne pepper

2 teaspoons ground cumin

1 tablespoon fresh ginger, peeled and chopped fine

1 tablespoon fresh garlic, peeled and chopped fine

2 teaspoon ground tumeric

1 tablespoon Thai fish sauce

1 tablespoon soy sauce

1 tablespoon lime juice

1 tablespoon brown sugar

Combine all and marinade the chops two to four hours.

Thai Peanut Sauce

We have this Thai peanut sauce in our sauce recipes but are putting it here also to make this nice and simple for you to work from :) 1 cup diced onion 1/4 inch

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 Sriracha 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 Sriracha chile sauce and adjust the sweetness and heat with the brown sugar and chili 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 Sriracha chili sauce on for color and the heat.

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