GRILLED PORK CHOPS WITH PEANUTS, SESAME AND CILANTRO
Smoke has been called the umami of barbecue, and these pork chops, which the chef Curtis Stone cooks over wood fire at his restaurant Gwen in Los Angeles, possess it in spades. Fish sauce and soy sauce provide the salt in the marinade; hoisin sauce and honey the sweetness. The peanuts and sesame seeds in the topping reinforce the nuttiness of the sesame oil in the marinade. You can use charcoal if wood is not an option, or cook over gas if necessary.
Provided by Steven Raichlen
Categories dinner, meat, main course
Time 4h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the pork chops: Place all the ingredients except for the chops in a mixing bowl and whisk to blend.
- Arrange the chops in a baking dish. Pour the marinade over the chops, turning them to coat both sides. Marinate the chops in the refrigerator for 4 hours, turning them over a couple of times so they marinate evenly.
- Meanwhile, build a wood fire in your grill with a hot zone for searing and a medium zone for cooking. (You can do the same with charcoal. If you're using a gas grill, place a few hardwood chunks under the grate over one or two of the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
- Grill the pork chops, allowing some but not all of the marinade to drip off first, until sizzling and browned on the outside and cooked to taste. If you like your pork with a blush of pink, cook until it reads 145 degrees in the center on an instant-read thermometer (about 3 minutes per side); if you like your pork cooked all the way through, look for the meat to reach 155 degrees in the center (about 4 minutes per side). Work mostly over the medium fire, moving chops to the hot fire at the end to sear the crust. Transfer the chops to a wire rack over a sheet pan and let rest for 2 minutes.
- Garnish and serve: Combine peanuts, scallions, cilantro and sesame seeds in a bowl and toss to mix. Arrange chops on a platter or individual plates. Sprinkle with peanut mixture and serve.
Nutrition Facts : @context http, Calories 1008, UnsaturatedFat 40 grams, Carbohydrate 68 grams, Fat 56 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 12 grams, Sodium 2540 milligrams, Sugar 57 grams, TransFat 0 grams
CILANTRO PORK CHOPS & PEANUT SAUCE
Experience pork chops like never before with our Cilantro Pork Chops & Peanut Sauce. These pork chops are encrusted with cracker crumbs and cilantro and topped with a sauce made with peanut butter, broth, peppers and sugar. Your family will ask for these cilantro pork chops again and again!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine cracker crumbs and 1/4 cup cilantro in pie plate. Dip chops in egg, then in crumb mixture, turning to evenly coat both sides of each chop.
- Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add 3 chops; cook 4 min. on each side or until done (145°F). Remove from skillet; cover to keep warm. Repeat with 1 Tbsp. of the remaining oil and remaining chops; remove from heat, then let stand 3 min.
- Meanwhile, heat remaining oil in small saucepan on medium heat. Add garlic; cook and stir 2 to 3 min. or until golden brown. Add broth, peanut butter, peppers and sugar; stir. Bring to boil on medium-high heat; simmer on medium-low heat 3 min. or until thickened, stirring occasionally.
- Serve chops topped with sauce, nuts and remaining cilantro.
Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
CILANTRO-LIME PORK CHOPS
These moist and tender chops will appeal to the entire family. Cilantro, lime and cumin blend wonderfully for a little Southwestern flavor. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first six ingredients. Set aside 1 tablespoon marinade; cover and refrigerate in a small bowl. Pour remaining marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate for 20 minutes., Drain and discard marinade from pork. In a large skillet over medium heat, cook chops in oil for 8-10 minutes on each side or until a thermometer reads 160°. Remove and keep warm. , In a small bowl, combine cornstarch and reserved marinade until smooth. Stir in the broth, orange juice and honey; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or just until thickened. Stir in cilantro. Add pork chops; heat through.
Nutrition Facts : Fat 23 g fat (7 g saturated fat), Cholesterol 111 mg cholesterol, Sodium 501 mg sodium, Carbohydrate 10 g carbohydrate, Fiber trace fiber, Protein 37 g protein.
THAI PORK WITH PEANUT SAUCE
This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of coconut and peanuts. Even the kids loved it.
Provided by JDOERINGPA
Categories World Cuisine Recipes Asian Thai
Time 17m
Yield 4
Number Of Ingredients 16
Steps:
- On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
- Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
- While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
- Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 16.4 g, Cholesterol 30.5 mg, Fat 26.9 g, Fiber 2.3 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 572.4 mg, Sugar 6.1 g
PORK IN PEANUT SAUCE
A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties.
Provided by GILL846
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.
Nutrition Facts : Calories 574.5 calories, Carbohydrate 28.4 g, Cholesterol 80.7 mg, Fat 35.1 g, Fiber 5.9 g, Protein 40.7 g, SaturatedFat 9.4 g, Sodium 2131 mg, Sugar 5.1 g
GRILLED PORK CHOPS WITH LIME, CILANTRO & GARLIC
These sound so good I am posting the recipe before trying it. I will add comments after I make them. The Recipe is from American Cooking Club magazineJune/July 05 edition
Provided by Bergy
Categories Pork
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Blend the first 5 ingredients, cover and place in the fridge for an hour or longer.
- Reserve 1/2 cup.
- Grill or BBQ brushing the chops with the mayo blend, continue brushing and cooking until the chops are done Turning them halfway through (apprx 15 minutes total).
- Serve with the reseved mayo mixture on the side.
PORK SATE WITH PEANUT DIPPING SAUCE
Categories Nut Appetizer Broil Pork Tenderloin Peanut Bon Appétit Tree Nut Free
Yield 6 Appetizer Servings
Number Of Ingredients 13
Steps:
- Mix 1 tablespoon lemongrass, 1 tablespoon lime juice, 1 tablespoon sugar, soy sauce and garlic in large bowl. Add pork; toss to coat with marinade. Let stand 30 minutes to 1 hour.
- Meanwhile, mix remaining 1/3 cup lemongrass, remaining 2 tablespoons lime juice, remaining 1 tablespoon sugar, 1 cup broth, peanut butter, onion, coriander and jalapeño in heavy medium saucepan. Bring to boil, whisking frequently. Transfer mixture to blender and puree. Strain into heavy small saucepan, pressing on solids with back of spoon; discard solids. Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using, thinning with more chicken broth if necessary.)
- Preheat broiler. Thread 3 pork strips on each skewer. Broil until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with pork skewers and serve.
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