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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Thursday, March 27, 2014

Thai Pork Chops in Ginger Coconut Sauce

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My husband has only a couple of hobbies, but my oh my, he did choose them well. What I mean to say, is that HIS hobbies benefits ME directly.  It’s a selfish way to look at things, but he could have chosen silly things like NASCAR, model rocket building or golfing — none of which have any side perks that funnel towards my way.

So hurray to my amazing husband for choosing growing food, building a grow house and for shooting wild hogs. See? Direct benefits. I’ll never leave him.

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My freezer has been bare of wild hog for the past couple of years – Scott and his friend, Shawn, lost their usual location where they were shooting the hogs. But recently, they scored another.

Sidenote #1: I technically can’t say “hunting” since the guys really aren’t perched up in some tree waiting for a random hog to appear – but rather they bait the hogs with an automatic feeder and infrared camera. Then they hide in the bushes and shoot. Quite easy targets.)

Sidenote #2: Shooting the wild hogs are a good thing. They are everywhere, destroying property and reproducing at a crazy rate second only to horny rabbits in a cage. They’re an environmental hazard, since they aren’t native to Florida and seem to destroy everything. They’re like hungry bulldozers.

Surprisingly, the meat is not gamey. It’s the best meat in the world. No chemicals, no antibiotics, all natural, organic, free-roaming….damn good pork.

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Screen Shot 2014-03-10 at 1.11.52 PMWith my friend, Ray Lampe’s new book, Pork Chop: 60 Recipes for Living High on the Hog, we’ve been having fun playing with porky recipes.

rayhomeintro2Ray lives close by, and I’m lucky enough to see him a couple of times a year. He’s quite possibly the most entertaining friend I have. For some odd reason, women are attracted to men who cook, especially BBQ. And somehow, Ray is always in the middle of it all.

Ray’s book features creative recipes, all celebrating the pork chop:

Pork Chop Noodle Soup (homemade pork stock, pasta, thyme, basil)
Pork Chop Carnitas (garlic, jalapeño, lime, orange)
Broiled Pork Chop with Pineapple Chutney
Buffalo Hot Chop Sandwiches (blue cheese, Frank’s Red Hot Sauce, buns)
Arroz con Peurco Chops (saffron, bell pepper, garlic, onion, rice)
Pork Chops Saltimbocca (prosciutto, sage, white wine)

Ray’s original recipe for the dish I’ve cooked is Thai Pork Chops in Banana Leaves – I’ve modified the recipe to be sans banana leaves, since it can be difficult to find fresh banana leaves at the market. I’ve also added more vegetables to make it a complete meal once served over rice. Such wonderful flavors! If you love Thai food, this is a super easy recipe to make. It’s not spicy (though you can add more chili sauce if you’d like!)

Buy Ray’s book: Pork Chop: 60 Recipes for Living High On the Hog

Thai Pork Chops in Ginger Coconut Sauce Recipe Video

 

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Print

Thai Pork Chops with Ginger Coconut Sauce

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
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Adapted from Pork Chop: 60 Recipes for Living High on the Hog by Ray Lampe. I've used my homemade 20-minute Sriracha sauce (http://www.steamykitchen.com/31539-20-minute-sriracha-sauce-recipe-video.html)

Ingredients:

4 pork chops, about 3/4 inch thick
salt and pepper
1 can coconut milk
1 tablespoon fish sauce
1 teaspoon soy sauce
1 tablespoon lime juice
1 teaspoon Thai chili sauce (optional)
1 teaspoon sugar
2 tablespoons cooking oil, divided
1 tablespoon grated fresh ginger
2 garlic cloves, finely minced
1/2 red onion, sliced
1 red bell pepper, sliced
2 tomatoes, cut into 8 wedges each
1 handful cilantro, chopped

Directions:

1. Season both sides of each pork chop with salt and pepper.

2. Prepare the sauce: In a large bowl, whisk the coconut milk, fish sauce, soy sauce, lime juice, chili sauce and sugar until it is smooth and creamy.

3. In a large sauté pan over high heat, add cooking oil and swirl to coat the bottom of the pan. When the pan is very hot, add the pork chops and sear both sides, about 2 minutes each side. Remove the pork chops when they are about halfway cooked through and set aside.

4. Add the remaining of the cooking oil to the pan and swirl to coat. Add onions, pepper and tomatoes and saute for about a minute. Add the garlic and ginger and cook for another minute, until the ingredients become fragrant. Pour the coconut milk mixture into the pan and stir all to combine. Bring to a simmer and then turn the heat to medium.

5. Nestle the half-cooked pork chops into the sauce. Cook for 2-3 minutes, or until the pork chops are cooked just a shade of blush pink in the center and the sauce has thickened. Serve immediately, spooning sauce and vegetables over the pork chops.



24 Responses to “Thai Pork Chops in Ginger Coconut Sauce”

  1. GK — 3/27/14 @ 3:45 pm

    Oh wow, wild pork, that is so great. You should cure a leg! I bet the meat is delicious. I had no idea there were wild hogs in Florida.

  2. Dr. BBQ — 3/27/14 @ 3:50 pm

    Hmmm. More vegetables. I never thought of that :) Thanks for the nice plug Jaden. I hope all is well with you.

  3. Anna Violette — 3/27/14 @ 4:39 pm

    I’m totally going to try this!! I’ve never made anything like this with pork chops! All of my favorite ingredients. Thanks for the recipe!

  4. Tuty — 3/27/14 @ 5:35 pm

    Jaden, I can’t wait to see your video on butchering the hog that Scott “hunted”. Using every part of the hog.

  5. Jordan — 3/28/14 @ 12:18 pm

    I noticed the chili sauce was not used in the video for the PORK CHOPS IN GINGER SAUCE recipe. Does that ingredient make it spicy, therefore optional?

  6. Dave Bish — 3/29/14 @ 5:15 pm

    I made this recipe last night and it was very good. A definite keeper!

    I have made a dish in the past which was similar. Instead of pork you make the vegetables and coconut milk mixture and then throw raw peeled shrimp in and allow them to poach in the coconut milk for a few minutes. An interesting variation.

    Thanks for sharing this recipe!

    • SteamyKitchen — 3/30/14 @ 11:11 am

      Great variation! I also love to add in some bean thread noodles or thin rice noodles to the dish as well.

  7. Molly — 3/29/14 @ 8:10 pm

    Looks wonderful! Just wondering if you can use light/reduced fat coconut milk in this recipe?

  8. Shauna — 3/31/14 @ 10:21 pm

    Looks really delicious! I will also try this! I hope my mom will like it since she love Thai foods.

    I also have a blog, please check it
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  9. Sandy @ RE — 4/1/14 @ 9:29 am

    Wow. Looks fantastic Jaden. Love the coconut sauce combined with pork!

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  11. G Andolina — 4/3/14 @ 11:33 pm

    I’ve found that for recipes where the pork chops are stewed or braised that I now use pork steaks divided in half instead. They are perfect for long cooking, and I might try doing this with this recipe and cooking a few minutes longer.
    A lot cheaper and I think just as good. I do, however, trim away much of the fat. I get them from my butcher. I try to stay away from supermarket meat.
    I did this last year with an ATK or Cook’s Country recipe for stove-top barbecued pork chops and it was just splendid!

  12. The ginger coconut sauce is great! It makes the pork chops much more delicious!

  13. Kiran — 4/12/14 @ 5:37 am

    I love this recipe. Tonight i will prepare it.Thank you steamykitchen

  14. Kiran — 4/12/14 @ 5:38 am

    I love this recipe. Tonight i will prepare it. Thank you steamykitchen

  15. artikelyandi — 4/12/14 @ 9:24 am

    usually, thailand cuisine spicy taste right?

  16. I made this recipe last night and it was very good. A definite keeper!

    I have made a dish in the past which was similar. Instead of pork you make the vegetables and coconut milk mixture and then throw raw peeled shrimp in and allow them to poach in the coconut milk for a few minutes. An interesting variation.

    Thanks for sharing this recipe!

  17. Chris — 4/13/14 @ 8:16 am

    Well the idiots in control in Tennessee banned wild hog hunting a few years ago so we travel down to a place just North of you in Cedar Key. Last time Trevor bagged 3 of them. Finishing up some of the last of that next weekend and I’m disappointed we didn’t have any processed into chops this time.

    Pffft – I’m not attracted to Dr BBQ at all (ha ha) but he is one bad ass pitmaster!

  18. Sweet — 5/3/14 @ 9:23 pm

    Thanks for the recipe! This type of cooking is also popular in my country, we call it “ginataan” meaning it’s been cooked in coconut milk. It’s really creamy and delicious.

    The Sweet Side

  19. jntukfast — 5/4/14 @ 1:47 am

    Really Yummy Awesome

  20. John Wescott — 6/25/14 @ 12:09 pm

    Hey, I tried your recipe last week and was ordered to remake it again this week because it was liked so much! I made a couple of alteraintions in that I use pork steaks which I fry first then leave to rest while i make the sauce, to which I add fresh chilli & mushrooms and finely chop the onion, then serve it with baby new potatoes and fresh asparagus which I fry in butter with sea salt & fresh ground black pepper. But the sauce is definitely the star of the show. Thank you for posting this recipe.
    John,
    Sussex, England.

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