South Asian Pork Chops with Peanut Satay Sauce
- Pork Chop
- 1/4 cup coconut milk 60 mL
- 3 Tbsp canola oil 45 mL
- 3 Tbsp fish or low-sodium soy sauce 45 mL
- 2 tsp chili paste (sriracha) 10 mL
- 3 cloves garlic, finely minced
- 1 Tbsp finely minced ginger 15 mL
- 2 Tbsp brown sugar 30 mL
- 2 tsp curry powder 10 mL
- 1/2 tsp salt 2 mL
- 1/2 tsp freshly ground black pepper 2 mL
- 6 pork chops, fat trimmed (4 oz/125 g each)
- Peanut Satay Sauce
- 2 Tbsp canola oil 30 mL
- 1 Tbsp finely chopped ginger 15 mL
- 1 Tbsp red curry paste 15 mL
- 2/3 cup natural, smooth peanut butter 150 mL
- 1/2 cup water 125 mL
- 1 Tbsp brown sugar 15 mL
- 1 Tbsp low-sodium soy sauce 15 mL
- juice of 2 limes
- 1/2 cup coconut milk 125 mL
- 3 Tbsp chopped, roasted peanuts 45 mL
- 1. In mixing bowl, place all ingredients except for pork chops.
- 2. In heavy, resealable plastic bag, place marinade along with pork chops and refrigerate 6 to 8 hours, turning bag over a few times.
- 3. Remove pork chops from marinade and discard it.
- 4. Place on pork chops on medium-hot, lightly oiled grill and barbecue for 12 to 14 minutes (6 to 7 minutes per side), depending on desired doneness. If pork chops are thinner than 3/4 inch (2 cm), only cook 5 to 6 minutes per side. Serve with peanut satay sauce on side (recipe below).
- Tip: As an alternative, make appetizer kabobs by threading strips of pork on bamboo skewers.
- Peanut Satay Sauce
- 5. In saucepan, heat canola oil over medium heat.
- 6. Add ginger and curry paste and sauté until fragrant, about 1 minute.
- 7. Stir in peanut butter, water, brown sugar and soy sauce. Mix until well combined.
- 8. Add lime juice and coconut milk. Mix until smooth.
- 9. In bowl, place sauce and garnish with chopped peanuts.
1 pork chop and 2 Tbsp (30 mL) sauce
|Gras saturés||3 g|
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