Monday, December 31, 2012

Grilled Thai Pork Chops With Peanut Sauce

Alexis found some great cowboy cut style pork chops at Food City yesterday.  She called them "meat with handles".  

While the rub I used has a front load of sugar, the first thing I get from the chops is a mild heat.  The peanut sauce follows up with a sweetness but also layers on more heat.  The result is a moist chop that pops flavors in your mouth.  I'd rank this one in the top 5 pork chops I've had. 

I've said it before and I'll say it again - to me, a nice grilled pork chop is as good as any steak.  

Grilled Thai Pork Chop With Peanut Sauce

by www.nibblemethis.com
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients (4 servings)
    You'll need
    • 4 thick pork chops, cowboy cut, bone in
    • 1/4 cup coarsely crushed peanuts
    For the brine
    • 1 qt water
    • 2 Tbsp kosher salt
    • 2 Tbsp coconut sugar
    • 1 tsp black pepper
    For the rub
    • 1.5 tsp coconut sugar
    • 1 tsp kosher salt
    • 1/4 tsp McCormick ground ginger
    • 1/4 tsp black pepper
    • 1/4 tsp cayenne pepper
    For the peanut sauce
    • 1 cup Mr. Yoshidas Gourmet Sauce (or terriyaki)
    • 1/4 cup peanut butter
    • 1/2 tsp red pepper flake
    • 1 Tbsp lime juice
    • 2 tsp Braggs Liquid Aminos (or soy sauce)
    • 1 tsp peanut oil
    • 1 Tbsp water as needed to get desired consistency
    Instructions
    1. Brine the chops - NOTE: Brine is given in proportions per quart. Make enough brine to cover the chops, I had to make two quarts of it. Mix the ingredients until salt and sugar dissolved. Place chops in the brine and brine for at least 90 minutes or up to 4 hours.
    2. Make the peanut sauce - Put all ingredients except water in a Magic Bullet, Ninja, mini-processor, blender or other implement of destruction and blend. Check the consistency and add a little water if too thick.
    3. Preheat a charcoal grill to 350f.
    4. Grill the chops - Dry the chops and season on both sides with the rub. Grill until the chops reach an internal temp of 145f, about 5-6 minutes per side. Trust your Thermapen.
    5. Glaze the chops - Quickly glaze the chops with the peanut sauce as soon as they come off the grill and let the steaks rest.  Top with the crushed peanuts.
    6. Eat the chops - My favorite step! I served it with a simple Thai style basil fried rice.
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    Are these chops pretty?

    Notice the twisted handle on the chimney starter?  Someone clipped it with the car, backing out of the garage.

    Grill marks courtesy of GrillGrates.

    I was glad to get out and grill after several days of rain, sleet and snow.

    Meat handles was right.  I ate mine with my hands.

    I know that many of you don't grill during the winter.  Here is an alternative for you, try this recipe for Thai Pork Chops cooked in a slow cooker from Pork Be Inspired.

    17 comments:

    1. Ah, pork that doesn't fly off the handle. Beautiful. I'm losing my whole pork loin cherry this weekend. Brine, rub, roast = the three keys to the kingdom (or is it the garage, basement and attic?).

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    2. I almost grilled our steaks today, but it was too cold! Did the skillet/finish in the oven.

      Happy New Year!

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    3. Wow, those are some good looking chops. I love the idea of the peanut sauce too.

      Happy New Year.
      Sam

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    4. ::::getting out my slow cooker. I mean c'mon, it's 2 degrees out this morning. Great looking chops Chris.

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    5. I love anything with peanut sauce on it... YUM!! Those chops are perfect... Love thick chops like that but they are SOOOOOO hard to find out here. Used to be able to get them anywhere in Nebraska.

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    6. Meat on a stick... What could be better... Where's the egg??? And "someone" backed over the chimney????

      Best of luck with your year and look forward to following you more... Will be back (I simplified my blogger list to make it manageable to visit favorites... one of my New year's simplification goals).

      Dave

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    7. Beautifully done. That will have to go in box of recipes to try Chris. But this whole thing don't grill in the winter must be a shame. Lol. Hope you have a great New Year and I look forward to what you bring us in 2013.

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    8. They have to be the best looking pork chops I've ever set eyes on in my entire life! Love, love, love the peanut sauce!

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    9. Your chops are picture perfect! Happy New Year!!!

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    10. I could probably drink that peanut sauce and be just as happy without the pork. :P

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    11. Delish! Great lead photo too.

      Happy New Year!

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    12. A good satay sauce works beautiful on pork and chicken.

      Can you imagine if we did not have to work and could stay home? Can you imagine the damage in the kitchen ( in your case the Green Egg) that could be done?

      Happy new Year to you and your family. May 2013 rock!

      Velva

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    13. First of all I just looked at the chop pictures. After I finished licking the screen I checked out the recipe. Do you keep coconut sugar stocked in your pantry? I will have to search for that ingredient. I am also guessing that the cowboy chop could be also called a rib chop? This sounds fantastic. I think the indirect to direct method would work too. Thanks for the inspiration.

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    14. Woah, Chris. Looks awesome. I'm with you. I love steaks. But a good pork chop is right up there in my book. I love the sound of the Thai seasoning too.

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    15. If I can find meat with handles I'm definitely going to try your recipe - I may even have to give it a go without handles ;)

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    16. Those are the tastiest "white meat with handles" I've ever seen. Love the rub & sauce. YUMMY!

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    17. Coconut sugar isn't worth it.
      http://www.tropicaltraditions.com/coconut_palm_sugar.htm

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