INGREDIENTS:
- 4 pork chops, about 3/4 inch thick
- salt and pepper
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon Thai chili sauce (optional)
- 1 teaspoon sugar
- 2 tablespoons cooking oil, divided
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, finely minced
- 1/2 red onion, sliced
- 1 red bell pepper, sliced
- 2 tomatoes, cut into 8 wedges each
- 1 handful cilantro, chopped
- Season both sides of each pork chop with salt and pepper.
- Prepare the sauce: In a large bowl, whisk the coconut milk, fish sauce, soy sauce, lime juice, chili sauce and sugar until it is smooth and creamy.
- In a large sauté pan over high heat, add cooking oil and swirl to coat the bottom of the pan. When the pan is very hot, add the pork chops and sear both sides, about 2 minutes each side. Remove the pork chops when they are about halfway cooked through and set aside.
- Add the remaining of the cooking oil to the pan and swirl to coat. Add onions, pepper and tomatoes and saute for about a minute. Add the garlic and ginger and cook for another minute, until the ingredients become fragrant. Pour the coconut milk mixture into the pan and stir all to combine. Bring to a simmer and then turn the heat to medium.
- Nestle the half-cooked pork chops into the sauce. Cook for 2-3 minutes, or until the pork chops are cooked just a shade of blush pink in the center and the sauce has thickened. Serve immediately, spooning sauce and vegetables over the pork chops.
Source:Steamy Kitchen
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