Thursday Night Pork Chops in Satay Sauce

One more blog entry before the weekend grilling starts!  We had our friend Goki over for an impromptu dinner last night.  I prepared 4 pork chops by simply coating them in olive oil, a bit of sea salt and freshly ground pepper.  Let that sit for about 5 minutes before you’re ready to throw the chops on the egg. Prior to seasoning the meat, I made a great homemade satay sauce.  Let me share the recipe for that sauce with you and the extra tweaks I put in.

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!

This slideshow requires JavaScript.

#BGErecipes #Chops #PorkChops #SataySauce