The sauce not only tastes fantastic, but it smells fabulous as well. It comes together quickly and can easily be doubled or more for a large crowd. I like serving it with rice or naan to soak up all the flavorful sauce. 

 

You can substitute the pork chops in this vibrant dish for chicken, white fish, or a variety of roasted vegetables. 

 

My inspiration for this recipe comes from Fine Cooking Magazine Feb/Mar 2020 issue. 

Yield 4 servings 

 

1 can coconut milk

1 shallot, chopped

2 cloves garlic, chopped

1 1-inch piece of fresh ginger, peeled and chopped

1 Tbsp honey

2 tsp ground turmeric

4 boneless pork chops, 1-inch thick

1½ tsp ground coriander

1 tsp cumin

⅛ tsp cayenne

Salt and pepper

2 tsp olive oil

4 Tbsp cilantro, chopped

 

In a blender or a food processor puree the first six ingredients and set aside. 

 

Pat the chops dry with a paper towel. In a small bowl combine the coriander, cumin, cayenne, and 2 tsp salt. Rub the spice blend on both sides of the pork chops. 

 

Heat skillet to medium-high heat. Add the oil and once the oil is hot add the chops. Sauté for 4 minutes and then flip the chops and continue sautéing for about 4 more minutes, or until the meat thermometer reads 140℉. Transfer the chops to a plate and tent it with foil.

 

Pour out the excess fat from the pan and return the pan to medium-low heat. Pour the coconut mixture into the pan and season with salt and pepper. Continue simmering for five minutes until the sauce thickens. Pour the juices from the resting plate into the sauce and simmer for one minute. Stir in half of the cilantro and season again with salt pepper to taste. Serve the pork chops by spooning sauce on each plate, placing a pork chop on top and sprinkle with the remaining cilantro. Or you can serve the sauce on the side. 

 

Just Salt It, and enjoy!