Thai Pork Chops in Ginger Coconut Sauce

Thai Pork Chops in Ginger Coconut Sauce Recipe

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.

Yummy Thai Pork Chops in Ginger Coconut Sauce

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.

Healthy Thai Pork Chops in Ginger Coconut Sauce

60 Recipes for Living High on the HogWith 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.

Ray Lampe's bookRay 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




Thai Pork Chops with Ginger Coconut Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Thai Pork Chops in Ginger Coconut Sauce Recipe

Adapted from Pork Chop: 60 Recipes for Living High on the Hog by Ray Lampe. I've used my homemade 20-minute Sriracha sauce (


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


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.

Did not load Widget Area 5

Comments 30

  1. GK

    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. Anna Violette

    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!

  3. Tuty

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

  4. Jordan

    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?

  5. Dave Bish

    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!

  6. Molly

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

  7. Pingback: Sifted: Key Lime Pie Bars, Peanut Butter Jelly Cups + More - Funky Recipe - Meals - Holidays - Special Occasions

  8. G Andolina

    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!

  9. Agen Bola Terpercaya

    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!

  10. Chris

    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!

  11. Sweet

    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

  12. John Wescott

    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.
    Sussex, England.

  13. EmGee

    This is just what I was looking for! I love ginger and coconut milk, juice, oil – you name it! I’ve had a taste for pork lately and wanted to try the ginger/coconut flavor mix. It was fabulous! I will definitely be making this again.

    1. Post
  14. Heather

    Wish there was a way to make this in a slow cooker/crock pot, but the coconut milk would not survive for hours, right? I’ve lately gotten attached to such dinners on Sunday.

    Any suggestions?

    1. Post

      Hi Heather – the coconut milk would be fine, but I’ve never made slow cooker pork chops before – I usually just cook on stove. I would double the sauce for the slow cooker. The sauce would be delicious with whatever meat you add in the slow cooker!

  15. Jack delerocarey

    Great combination of flavours I used a splash of willybum sauce in mine worked great with the lemon garlic oyster butter

Leave a Reply

Your email address will not be published. Required fields are marked *