- 1/2 cup unsalted roasted peanuts
- 1/3 cup well-stirred canned unsweetened coconut milk
- 2 tablespoons water
- 1 1/2 to 2 tablespoons roasted red-chile paste or red-curry paste (preferably Thai Kitchen)
- 1 1/2 tablespoons Asian fish sauce
- 1 tablespoons chopped shallot
- 2 teaspoon cider vinegar
- 1 teaspoon sugar
- 4 thin (1/3-inch) bone-in pork chops (1 1/2 pounds total)
- 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.
- Perfect Steamed Rice or Cumin Herb Rice Pilaf