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One-Skillet Thai Pork Chops & Coconut RiceOne-Skillet Thai Pork Chops & Coconut Rice
One-Skillet Thai Pork Chops & Coconut Rice
One-Skillet Thai Pork Chops & Coconut Rice
If you want to make this an even faster weeknight meal, you can make the Thai peanut sauce and chop up the bell peppers in advance. This will cut down on about 10 minutes of prep time, which can be important when you’re rushing to get dinner on the table. Your family will love this meal and will be begging you to make it again!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - FRANCE AVE EDINA
Recipe: One-Skillet Thai Pork Chops & Coconut Rice
One-Skillet Thai Pork Chops & Coconut Rice
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
Ingredients
FOR THE THAI PEANUT SAUCE: 1 cup coconut milk
½ cup Thai sweet chili sauce
½ cup peanut butter
¼ cup rice vinegar
3 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
FOR THE COCONUT RICE: 2 cups jasmine rice
1 cup coconut milk
1 ½ cups water
½ teaspoon salt
FOR THE PEPPERS AND PORK: 4 tablespoons olive oil
1 red bell pepper, stem and seeds removed and sliced
1 yellow bell pepper, stem and seeds removed and sliced
4 bone-in or boneless pork chops
Fresh cilantro, chopped, for serving
Directions
  1. TO MAKE THE THAI PEANUT SAUCE: place the coconut milk, sweet chili sauce, peanut butter, rice vinegar, brown sugar, garlic, and ginger in a food processor and blend.
  2. TO MAKE THE COCONUT RICE: In a medium pot, add jasmine rice, coconut milk, water and salt over medium-high heat.
  3. Bring to a boil, reduce the heat to low and cover. Let the rice simmer for 15 to 20 minutes, until all of the liquid has been absorbed. I like to stir it every few minutes to make sure the rice doesn’t stick to the bottom.
  4. TO MAKE THE PEPPERS AND PORK CHOPS: Add 2 tablespoons of olive oil to a large skillet over medium-high heat. Add bell peppers and cook until softened, about 5 to 7 minutes. Transfer the peppers to a plate.
  5. Add the remaining 2 tablespoons of olive oil to the pan.
  6. Pat the pork chops dry with a paper towel and season with salt and pepper.
  7. Once the oil is hot, add the pork chops. Cook for 5 to 7 minutes on each side, depending on the thickness of your pork chops. Cook until the pork is cooked through and at least 145 degrees F throughout.
  8. Add the Thai peanut sauce to the pan with the pork chops and cook for 1 to 2 minutes, until warmed through.
  9. Serve the pork chops topped with bell peppers, Thai peanut sauce, a sprinkle of chopped cilantro, and a side of the coconut rice. Enjoy!
10 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
FOR THE THAI PEANUT SAUCE: 1 cup coconut milk
Geisha Original Coconut Milk
Geisha Original Coconut Milk, 14 Ounce
$2.99$0.21/oz
½ cup Thai sweet chili sauce
L&B Sweet Thai Chili Cooking Sauce
L&B Sweet Thai Chili Cooking Sauce, 12 Ounce
Deal
$6.49 was $7.19$0.54/oz
½ cup peanut butter
Old Home Creamy Peanut Butter
Old Home Creamy Peanut Butter, 14 Ounce
$4.99$0.36/oz
¼ cup rice vinegar
Nakano Rice Vinegar
Nakano Rice Vinegar, 12 Ounce
$4.69$0.39/oz
3 tablespoons brown sugar
Crystal Light Brown Sugar
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
3 cloves garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
1 tablespoon fresh ginger, minced
Ginger Root
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
FOR THE COCONUT RICE: 2 cups jasmine rice
L&B Organic White Jasmine Rice
L&B Organic White Jasmine Rice, 1 Pound
Deal
$3.99 was $4.49$3.99/lb
1 cup coconut milk
Geisha Original Coconut Milk
Geisha Original Coconut Milk, 14 Ounce
$2.99$0.21/oz
1 ½ cups water
L&B Spring Water
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
½ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
FOR THE PEPPERS AND PORK: 4 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
1 red bell pepper, stem and seeds removed and sliced
Premium Red Bell Peppers
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
1 yellow bell pepper, stem and seeds removed and sliced
Premium Yellow Bell Peppers
Premium Yellow Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
4 bone-in or boneless pork chops
Premium All-Natural Pork Bone-In Center Cut Loin Chops
Premium All-Natural Pork Bone-In Center Cut Loin Chops, 1 Pound
$7.99 avg/ea$7.99/lb
Fresh cilantro, chopped, for serving
Fresh Cilantro Bunch
Fresh Cilantro Bunch, 1 Each
$1.99

Directions

  1. TO MAKE THE THAI PEANUT SAUCE: place the coconut milk, sweet chili sauce, peanut butter, rice vinegar, brown sugar, garlic, and ginger in a food processor and blend.
  2. TO MAKE THE COCONUT RICE: In a medium pot, add jasmine rice, coconut milk, water and salt over medium-high heat.
  3. Bring to a boil, reduce the heat to low and cover. Let the rice simmer for 15 to 20 minutes, until all of the liquid has been absorbed. I like to stir it every few minutes to make sure the rice doesn’t stick to the bottom.
  4. TO MAKE THE PEPPERS AND PORK CHOPS: Add 2 tablespoons of olive oil to a large skillet over medium-high heat. Add bell peppers and cook until softened, about 5 to 7 minutes. Transfer the peppers to a plate.
  5. Add the remaining 2 tablespoons of olive oil to the pan.
  6. Pat the pork chops dry with a paper towel and season with salt and pepper.
  7. Once the oil is hot, add the pork chops. Cook for 5 to 7 minutes on each side, depending on the thickness of your pork chops. Cook until the pork is cooked through and at least 145 degrees F throughout.
  8. Add the Thai peanut sauce to the pan with the pork chops and cook for 1 to 2 minutes, until warmed through.
  9. Serve the pork chops topped with bell peppers, Thai peanut sauce, a sprinkle of chopped cilantro, and a side of the coconut rice. Enjoy!