Thai Pork Chops with chile garlic dipping sauce

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It’s good to be back home.  I was gone for a few days helping pack my mother’s belongings and move her here closer to us.  While it’s always tough going through that time, I must say she was a trooper, taking it all in stride and looking at it as a new adventure in her life.  We cooked of course and had a wonderful barbecued pork tenderloin with a cherry and wine reduction sauce that my sister made.  It was out of this world good.  Unfortunately I didn’t get any pictures of it but did get some of the deer that roam up to the back yard.  I’ll post them soon.

I was back in the cooking mode again and got the urge for a nice grilled pork chop.  One with a nice kick to it sounded just right.  Mexican?  Nope.  Thai?  Yes.  While not an authentic Thai dish, what I came up with was at least inspired by their food.  Bold and pungent mixed with sweet, sour and heat.  Enjoy!

I started by making the marinade for the pork.  To my food processor I added 1 teaspoon whole black peppercorns, 6 cloves of garlic and 1/3 cup packed cilantro(stems and leaves).  I whirled it until it was minced.  I added 1/4 low sodium soy sauce, 2 teaspoons fish sauce, the juice from 1/2 lime, 2 tablespoons sugar, 1 tablespoon fresh ginger, 2 teaspoons sesame oil and pinch of kosher salt.  I whirled it again until it looked like this.

I got out 4 pork chops from the refridgerator and placed them in a glass pan.  These were just over an inch thick and about 10 ounces each.  They were basically a pork t-bone with the large loin on one side of the bone and the small piece of tenderloin on the opposite side.

I poured the marinade over the chops and turned to coat.  I covered the pan with plastic wrap and let them marinate in the refridgerator for 4 hours.

I got out 5 little dried japones chiles to start the dipping sauce.  These are similar to de arbol chiles but have a thicker meatier wall to them and are perfect for spicy Asian dishes.  These are a medium hot chile and a 5-6 on the heat scale with their Scoville heat units ranging from 15,000 – 35,000.

I placed the dried chiles in a bowl of very hot water for 20 minutes to rehydrate.

I roughly chopped the chiles and added them to my blender.  I also added 3 garlic cloves, 1/4 cup sugar, 1/3 cup rice wine vinegar, pinch of kosher salt and 1/4 cup boiling water.  I blended until combined and set aside.  I heated the grill to medium high heat and grilled the porkchops for 7 minutes/side then removed and tented with foil to let them rest.  I tossed some noodles in a pan along with some bok choy, broccoli and yellow bell for a quick stirfry to go along with the pork.

And here’s the final dish.  Evidently my eyes were still glazed over from my road trip as I seemed to cut off the top of my picture.  Oh well, it still mouthwatering.  Enjoy!

Thai Pork Chops with chile garlic dipping sauce
 
Prep time
Cook time
Total time
 
These pork chops get their bold flavor from a combination of the pungent marinade and spicy dipping sauce with it's sweet and sour flavor. The result is harmony on a plate.
Author:
Recipe type: Main, Entree
Serves: 4
Ingredients
  • 4 thick bone-in pork loin chops about 10-12 ounces each
Marinade
  • 1 teaspoon whole peppercorns
  • 6 garlic cloves
  • ⅓ cup packed cilantro(stems and leaves)
  • ¼ cup low sodium soy sauce
  • 2 teaspoons fish sauce
  • 2 tablespoons sugar
  • 1 tablespoon fresh ginger
  • juice from ½ a lime
  • pinch of kosher salt
Dipping Sauce
  • 5 small dried chiles - Japones or De Arbol
  • 3 small garlic cloves
  • ⅓ cup rice wine vinegar
  • ¼ cup sugar
  • ¼ cup boiling water
  • pinch of kosher salt
Instructions
  1. Add the first 3 ingredients for the marinade in a food processor or blender and pulse until minced. Add the rest of the marinade ingredients and blend until smooth. Place the porkchops in a glass pan and pour the marinade over them. Turn to coat and cover the dish with plastic wrap. Place them in the refridgerator for 4 hours to marinate.
  2. Grill over medium high heat for 7 minutes/side, remove and tent with foil to rest.
  3. To make the dipping sauce, place the chiles in a bowl of very hot water for 20 minutes to rehydrate. Roughly chop them and add to a blender. Add the remaining ingredients to the blender and process until well combined. Pour into serving dishes.

 

 

 

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Comments

Thai Pork Chops with chile garlic dipping sauce — 4 Comments

  1. This is awesome! Just had it for dinner and I am in food heaven right now… Great great tasting recipe! The marinade was awesome and the chile sauce unbelievably good!!! Thank you for a crowd pleaser of a recipe!!

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