1/2 cup unsalted roasted peanuts (I actually put in almost the whole pack of nuts in – 140 grams to be precise)
1/3 cup well-stirred canned unsweetened coconut milk
2 tablespoons water
1 1/2 to 2 tablespoons roasted red-chile paste or red-curry paste (preferably Thai Kitchen)
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!)
2 teaspoon cider vinegar
1 teaspoon sugar
4 thin (1/3-inch) bone-in pork chops (1 1/2 pounds total)
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!