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
GRILLED PORK CHOPS WITH PEANUTS, SESAME AND CILANTRO
Categories Dinner Grill/Barbecue
Number Of Ingredients 2
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.
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
GRILLED PORK CHOPS WITH SATé SAUCE
Provided by Lillian Chou
Categories Blender Quick & Easy Backyard BBQ Dinner Vinegar Coconut Pork Chop Peanut Spice Summer Grill Grill/Barbecue Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Garnish:
- sliced cucumber; chopped peanuts; lime wedges
- Purée all ingredients except pork in a blender. Transfer to a small heavy saucepan and bring to a simmer, stirring, over medium-low heat. Thin sauce if desired with 1 to 2 Tbsp water.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
- Pat pork dry, then sprinkle all over with 1/2 tsp salt and 1/4 tsp pepper.
- Oil grill rack, then grill pork, covered only if using a gas grill, turning once, until just cooked through, about 5 minutes total. Serve with sauce.
- Serve with:
- Perfect Steamed Rice or Cumin Herb Rice Pilaf
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