Categories: Asian

Ingredients

• 1 cup sweet chili sauce
• 1/2 cup rice vinegar
• 1/2 cup lite canned coconut milk
• 3 tablespoons brown sugar
• 4 garlic cloves, pressed or finely minced
• 2 tablespoons creamy peanut butter
• 2 teaspoon-sized knobs of ginger, grated
• 2 limes, juiced
• 1 tablespoon soy sauce
• 1 pound boneless, skinless pork chops
• salt and pepper for seasoning
• 1 tablespoon coconut oil
• 1/2 cup chopped peanuts for topping
• chopped fresh cilantro for garnish
• fresh lime wedges for spritzing
• coconut jasmine rice
• 1 1/2 cups white jasmine rice
• 1 cup canned coconut milk
• 1 cup water
• 1 tablespoon coconut oil
• 1/4 teaspoon salt

Directions

1. Preheat the oven to 325 degrees F.

2. Combine the chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking to combine. Bring to a boil, the reduce to a simmer and cook for 2 to 3 minutes until slightly thickened.

3. Heat an oven-safe skillet over medium-high heat. Sprinkle the pork chops with a generous amount of salt and pepper. Add the coconut oil to the skillet and once it’s melted, add the pork chops. Brown on both sides until golden, about 1 to 2 minutes per side. Pour half (or as much as you’d like) of the peanut sauce into the skillet. Place the skillet in the oven and bake the pork chops for 20 minutes. I usually bake 15 minutes covered, and the last 5 uncovered.

4. Serve the pork chops with extra sauce if you’d like, a garnish or cilantro, peanuts and fresh lime wedges.

5. coconut jasmine rice

6. Heat a saucepan over medium-high heat and add rice, coconut milk, water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil.

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