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Thursday Night Pork Chops in Satay Sauce

Satay Sauce:

  1. 1/2 cup unsalted roasted peanuts (I actually put in almost the whole pack of nuts in – 140 grams to be precise)

  2. 1/3 cup well-stirred canned unsweetened coconut milk

  3. 2 tablespoons water

  4. 1 1/2 to 2 tablespoons roasted red-chile paste or red-curry paste (preferably Thai Kitchen)

  5. 1 1/2 tablespoons Asian fish sauce (if you don’t like fish sauce – you may not dig this recipe too much…. If you like Thai food, you’ll really dig this!)

  6. 2 teaspoon cider vinegar

  7. 1 teaspoon sugar

Pork Chops:

  1. 4 thin (1/3-inch) bone-in pork chops (1 1/2 pounds total)

  2. Olive oil

  3. Sea Salt

  4. Fresh Ground Pepper

Purée all ingredients except pork in a blender. Transfer to a small heavy saucepan and bring to a simmer, stirring, over medium-low heat. Thin sauce if desired with 1 to 2 Tbsp water.

Prepare grill for direct-heat cooking over medium-hot charcoal – I kept the BGE pumping at 400 F – I also added in some hickory chips around the edges and started grilling once the smoke was a nice clear blue colour.

Rub some olive oil on both sides of the pork, then sprinkle all over with 1/2 tsp salt and 1/4 tsp pepper. Serve with some brown rice and steamed broccoli.  YUM!

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