[CH] Tonight's Dinner - Thai Style Grilled Pork Chops w/Peanut Sauce

RisaG (radiorlg@yahoo.com)
Tue, 3 Aug 2004 18:53:23 -0700 (PDT) 

Here is tonight's dinner. I made it a bit mild but it
could be a lot hotter by adding more chile flakes or
using fresh chile (I don't have any right now).

This was really delicious. The sauce would be so much
better with some chiles in it.

                     *  Exported from  MasterCook  *

               Thai-Style Grilled Pork Chops w/Peanut
Sauce

Recipe By     : adapted from Newport Cooks & Collects
Serving Size  : 2    Preparation Time :0:00
Categories    : Main Dish                        Meat

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   2      thick         pork chops, loin section
                        Marinade:
   2      oz            tamari soy sauce
   1      pkt           Splenda Sweetener
   1      ts            ground coriander
   2      cloves        garlic -- minced
   1      ts            red chile flakes
   1      ts            black pepper
   1      oz            infused cilantro oil -- * see
note
                        Sauce:
     1/4  cup           peanut butter -- smooth
   1      clove         garlic -- minced
   2      oz            coconut milk
   1      ts            tamari soy sauce
   1      ts            Splenda Sweetener
   1      ts            ground red pepper
                        salt -- to taste

For sauce (can be prepared several hours beforehand):

Mix together all ingredients in a medium bowl. Whisk
well to get out all lumps. Set aside.

For marinade:

In small bowl, combine tamari, Splenda, coriander,
garlic, pepper flakes, black pepper and oil. Whisk
well. 

In casserole  (large enough to hold pork chops in one
layer):

Pour marinade over and coat chops well. Cover and
refrigerate for 1-3 hours.

Half an hour before cooking, remove from refrigerator.

Preheat oven to 375 degrees F.

When ready to cook: Preheat a cast iron skillet (or
grill pan). When hot, oil well and put chops in pan.
Cook for 5 minutes. Turn over. Place pan in oven and
let it cook for another 6 minutes. Remove from oven
and let sit for 10 minutes.

To serve:

Place a bed of rice in the middle of the plate (if low
carb use ground up cauliflower to make it look real),
then top with one chop, drizzle with peanut sauce.
Serve some oriental slaw on the side.


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NOTES : Risa's notes:

* I used cilantro oil but use what you have. It
doesn't  have to be infused.

I sprinkled some Morton's Hot Salt on top too and it
was great.

RisaG



		
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