Thai Peanut Pork Chops
robwhatsfordinner.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a way for sites to earn advertising fees. Product links listed at the bottom of this recipe will direct you to Amazon.com and in most cases, will enhance your experience in making this recipe. Thank you for your support!
Do you have a taste for something different? Try these Thai Peanut Pork Chops. This recipe packs a lot of flavor in a very simple dish. Our local grocer had a special on pork tenderloins that were buy one get one free. What else could we do? I made one entire tenderloin into pork steaks and used them with this recipe. A nice dry rub, peanut butter and a few more ingredients make this a quick and easy meal. PLEASE NOTE: I’ve also tweaked the recipe in certain areas to make it more “gluten-free friendly!” Enjoy!
Thai Peanut Pork Chops
Equipment
- Electric Skillet (if you have one) or any non-stick type skillet
- Small Bowl
- Baking sheet or pad
- Seal proof container or plastic bag
- Measuring cup
- Whisk
Ingredients
- 4 pork steaks or boneless pork chops
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tbsp minced garlic or garlic powder (divided) half for dry rub, half for cooking. If gluten free, check to make sure garlic powder is gluten free.
- 1 teaspoon onion powder Check to make sure no glutens are add if you need to go gluten free.
- 1/2 cup Ken's Asian Sesame Lite Dressing DO NOT USE IF GLUTEN SENSITIVE. INSTEAD, SEE BELOW
- note gluten free Instead of using the dressing above, use 1/4 cup coconut aminos, 1 tbsp sesame oil, 1 tbsp olive oil, 1 teaspoon minced garlic, 1/8 teaspoon minced ginger.
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp Argo corn starch Gluten Free
- 3/4 cup water
- 1 tbsp soy sauce (to stay gluten free, substitute with 2 tbsps Coconut Aminos) Coconut aminos are gluten free and low sodium
- 2 teaspoons honey
- 1 tbsp smooth peanut butter
- optional Sriracha Sauce
Instructions
Dry Rub
- In a small mixing bowl, add 1/2 of the garlic or garlic powder, onion powder, salt and pepper and mix to combine.
- Take the mixture and rub each side of the pork chop with some of the mixture.
- Place pork chops in a seal proof container or gallon zip lock bag and set in the fridge for about 4 hours if possible. If you need to cook sooner, try to give them at least 30 minutes. However, the longer the better.
Cooking the Pork
- Take the pork out of the fridge.
- Pour the 1/2 cup of Ken's Asian Sesame Lite dressing into bag or container and let them soak for about 10 minutes or so.
- In a skillet (either electric or nonstick on the stove) add two tablespoons of butter and two tablespoons of olive oil and melt over medium heat. For electric skillet, set that to 300F.
- Take your pork chops with all of the marinade and carefully pour that all into the skillet. Cook on one side for approximately 4 minutes. (adjust 5 minutes if your chops are thicker).
- When you flip them over, add the remaining minced garlic or garlic powder and cook for another 4 minutes on the opposite side. Move your pork chops around the skillet to get them evenly coated in all of the glorious sauce!
- Once your pork chops are done cooking, pull them out and set them aside temporarily.
- In your measuring cup, add two tablespoons of corn starch and 3/4 cup of water. Mix that together to create a slurry.
- To the pan drippings in the skillet, add the slurry and whisk that around to combine.
- Add the soy sauce, honey and peanut butter to the skillet and whisk until it is all smooth. If you prefer your sauce on the spicy side, add some sriracha sauce to your liking. This is optional.
- Once sauce is smooth, put the pork chops and all of their juices back into the skillet and toss to coat them all.
- Serve over a bed of white rice and pour the sauce over that. I also personally like mine with some steamed broccoli too and of course, a side salad goes with anything!! LOL Enjoy!
Nutrition