Category
Pork is good for you!
Author:
how sweet eats
Big John and I love Thai food, and where we live in Southwest MO Thai food is not very good. When I read this recipe I knew I had to prepare it for us and that it would be wonderful. This recipe was soooo delicious. I hope your family enjoys this recipe as much as we did. Enjoy!
Ingredients
1 cup sweet chili sauce
1/2 cup rice vinegar
1/2 cup lite canned coconut milk
3 tablespoons brown sugar
4 garlic cloves pressed or finely minced
2 tablespoons creamy peanut butter
2 teaspoon-sized knobs of gingergrated
2 limes juiced
1 tablespoon soy sauce
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2-Circle B Ranch pork chops
salt and pepper for seasoning
1 tablespoon coconut oil
chopped fresh cilantro for garnish
1 1/2 cups white jasmine rice
1 cup canned coconut milk
1 cup water
1 tablespoon coconut oil
1/4 teaspoon salt
Coconut Jasmine Rice
Directions
Preheat the oven to 350 degrees F.
Combine the chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking to combine. Bring to a boil, the reduce to a simmer and cook for 2 to 3 minutes until slightly thickened.
Heat an oven-safe skillet over medium-high heat. Sprinkle the pork chops with a generous amount of salt and pepper. Add the coconut oil to the skillet and once it’s melted, add the pork chops. Brown on both sides until golden, about 1 to 2 minutes per side. Pour half (or as much as you’d like) of the peanut sauce into the skillet. Place the skillet in the oven and bake the pork chops for 20 minutes. I usually bake 15 minutes covered, and the last 5 uncovered.
Serve the pork chops with extra sauce if you’d like, a garnish of cilantro.
COCONUT JASMINE RICE
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.