Thai Pork Chops in Ginger Coconut Sauce

These Thai Pork Chops are succulent and slathered in a finger lickingly good coconut sauce! These are so quick and easy to make, they’ll be a weeknight regular for sure.

Thai Pork Chops in Ginger Coconut Sauce Recipe

Why These Thai Pork Chops Are So Good

  • Easy to make – just 20 mins.
  • A delicious coconut sauce with garlic and ginger.
  • All done in one skillet.
  • Succulent pork chops!

Ingredients 

  • Pork chops
  • Salt & pepper
  • Sugar
  • Coconut milk
  • Fish sauce, soy sauce, Thai chili sauce 
  • Lime juice
  • Garlic cloves, fresh ginger
  • Red onions, bell peppers, tomatoes
  • Cilantro

How To Make These Thai Pork Chops – Step By Step 

  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.

Yummy Thai Pork Chops in Ginger Coconut Sauce

Thai Pork Chops – An Easy One Skillet Meal

Not only are these pork chops wonderfully flavored with an addictive sauce, but they’re also so easy to whip up! Just 20 mins and you’re done! You can get it all done with one skillet, just cook up the pork, set it aside and then make the sauce in the same pan. Pop the pork back in for a couple of minutes – done!

What To Serve With These Thai Pork Chops

Coconut rice goes perfectly with these Thai Pork Chops. Heat a saucepan over medium-high heat and add rice, coconut milk, water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil.

Pork Chops

Overcooked Pork Chops are tough! This is partly due to carry-over cooking. Even when you take the chops out of the oven or off the stovetop, they still continue to cook a tiny bit due to the retained heat. And it’s often this little bit that can take them from tender to tough.
 
These recipe takes into account that prok chops can go quickly from tender to tough, with a short cook time. Go for bone in pork chops, this will make sure your chops don’t dry out. 

 Chops in Ginger Coconut Sauce

Top Tips For Thai Pork Chops

  • Go for bone in pork chops, to avoid dry chops.
  • Cook the chops until they are a shade of blush pink in the middle.
  • Serve with coconut rice.
  • Serve immediately

Thai Pork Chops in Ginger Coconut Sauce Recipe Video

 

Check Out These Other Pork Dishes

Have you tried this Thai Pork recipe? Feel free to leave a star rating and I”d love to hear from you in the comments below!

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Thai Pork Chops with Ginger Coconut Sauce Recipe
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Main Course
Cuisine: Asian, Thai
Keyword: coconut pork, pork chops, thai pork recipe
Servings: 4 servings
Calories: 536 kcal
Author: Jaden
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
Instructions
  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.
Nutrition Facts
Thai Pork Chops with Ginger Coconut Sauce Recipe
Amount Per Serving
Calories 536 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 25g156%
Cholesterol 90mg30%
Sodium 595mg26%
Potassium 1004mg29%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 8g9%
Protein 33g66%
Vitamin A 1498IU30%
Vitamin C 52mg63%
Calcium 37mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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