Thai Pork Chops with Ginger Coconut Sauce

Name: Thai Pork Chops with Ginger Coconut Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 4 pork chops, about 3/4 inch thick; Salt and pepper to taste; 2 tablespoons cooking oil, divided; 1/2 red onion, sliced; 1 red bell pepper, sliced; 2 tomatoes, cut into 8 wedges each; 2 garlic cloves, finely minced; 1 tablespoon grated fresh ginger; 1 can (13.5 oz) coconut milk; 1 tablespoon fish sauce; 1 teaspoon soy sauce; 1 tablespoon fresh lime juice; 1 teaspoon sugar; 1 teaspoon Thai chili sauce, optional; 1 handful fresh cilantro, chopped

Recipe GLPR30642b556fc88a

Thai

Main Course

20 min

141 cal

Servings: 4

Stovetop

SNAP eligible

Pan-seared pork chops finished in a fragrant ginger-coconut sauce with fresh vegetables. This quick Thai-inspired dish combines tender pork with creamy coconut milk, aromatic garlic and ginger, and fresh cilantro for a restaurant-quality meal ready in under 20 minutes.

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Ingredients

4 pork chops, about 3/4 inch thick

Salt and pepper to taste

2 tablespoons cooking oil, divided

1/2 red onion, sliced

1 red bell pepper, sliced

2 tomatoes, cut into 8 wedges each

2 garlic cloves, finely minced

1 tablespoon grated fresh ginger

1 can (13.5 oz) coconut milk

1 tablespoon fish sauce

1 teaspoon soy sauce

1 tablespoon fresh lime juice

1 teaspoon sugar

1 teaspoon Thai chili sauce, optional

1 handful fresh cilantro, chopped

Directions

Pat the pork chops dry and season both sides generously with salt and pepper.
In a medium bowl, whisk together the coconut milk, fish sauce, soy sauce, lime juice, sugar, and Thai chili sauce until fully combined and smooth. Set the sauce mixture aside.
Heat 1 tablespoon of cooking oil in a large skillet over high heat. Once the oil is very hot and shimmering, add the pork chops in a single layer. Sear for approximately 2 minutes on the first side without moving them, then flip and sear the second side for another 2 minutes until a golden crust forms. The pork should reach an internal temperature of 145°F at the thickest point. Remove the pork chops and place on a clean plate.
Add the remaining 1 tablespoon of cooking oil to the same skillet and swirl to coat the bottom evenly.
Add the sliced red onion, bell pepper, and tomato wedges to the pan. Sauté for about 1 minute, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and grated ginger to the pan. Cook for another minute, stirring frequently, until the mixture becomes very fragrant.
Pour the prepared coconut sauce into the pan and stir well to combine all the ingredients. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
Nestle the seared pork chops back into the simmering sauce, making sure they are partially submerged. Simmer for 2 to 3 minutes, until the pork reaches an internal temperature of 145°F and is just cooked through with minimal pink in the center, and the sauce has reduced and thickened slightly.
Divide the pork chops and sauce among four serving plates. Spoon the vegetables and sauce over the pork, and garnish with fresh chopped cilantro. Serve immediately.

Comments

Grocery List Plus Editorial Staff3.75

Most ingredients are standard at Charlotte groceries like Harris Teeter, Food Lion, and Walmart, but fish sauce and Thai chili sauce will require either a specialty Asian market or a dedicated trip to an ethnic section—not every location stocks these regularly. The 20-minute claim is generous; browning pork chops and reducing a coconut sauce realistically take 25–30 minutes, and you'll want to rest the meat. At roughly $3–4 per serving, it's mid-range for a protein dinner, driven by the pork and full can of coconut milk. This is a solid weeknight meal that reheats reasonably well and feeds four without fuss, but budget for the Asian condiment stop and add ten minutes to your time if you're new to the technique.