- Prep Time
- 20 mins
- Total Time
- 25 mins
- 1/2 cup
- unsalted roasted peanuts
- 1/3 cup
- well-stirred canned unsweetened coconut milk
- 2 tbsp
- 1 1/2-2 tbsp
- roasted red chili paste or red curry paste
- 1 1/2 tbsp
- Asian fish sauce
- 1 tbsp
- chopped shallot
- 2 tsp
- Compliments cider vinegar
- 1 tsp
- thin (1/3 -inch) bone-in pork chops (11/2 lbs. total)
Prepare grill for direct-heat cooking over medium-hot charcoal (medium high heat for gas).
Pureé 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 tablespoons water (can substitute the peanut saté sauce with a pre-made peanut sauce).
Pat pork dry, then sprinkle all over with salt and pepper.
Oil grill rack, then grill pork (covered only if using a gas grill) turning once, until just cooked through, about 5 minutes total.
Serve with sauce.
Garnish with sliced cucumber, chopped peanuts and lime wedges.
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