Americans have fallen in love with the complex flavors of Thai food: spicy-sweet, hot-sour, peppery-cool.  These pork chops will convince you that the Thai know what they are doing.

 

½     cup canned, unsweetened coconut milk

3      tablespoons soy sauce, divided

2      cloves garlic, minced

1-¼ teaspoons ground coriander, divided

¼     teaspoon freshly ground black pepper

1/8   teaspoon Chinese chili-garlic paste

4      boneless pork loin chops

2      teaspoons lime juice

1/8   teaspoon red pepper flakes

1      teaspoon sugar

1      tablespoon dry-roasted peanuts, chopped

 

In a large plastic zip lock bag, combine the coconut milk, 2 tablespoons of the soy sauce, the garlic, 1 teaspoon of the coriander, the pepper and the chili paste.  Close the bag and squeeze the ingredients around until they are well mixed.  Slash the fat at the edges of the pork chops so they won't curl and add them to the bag.  Close it and squeeze until the pork is completely coated.  Leave at room temperature for 30 minutes, turning the bag several times.

 

Prepare the grill.  Remove meat from marinade and drain; discard marinade.  Place the pork on a lightly greased grill 4 to 6 inches above medium coals (or place under the broiler, about 4 inches from the heat.)  Cook, turning often, until the pork is browned and offers only slight resistance when you press it lightly, 10 to 12 minutes.  In a small pan or microwave-safe bowl mix the lime juice, the remaining tablespoon of soy sauce, the remaining 1/4 teaspoon of coriander, red pepper flakes, sugar and peanuts.  Heat quickly.  Place the meat on serving plates and spoon a little sauce over each portion.

 

Servings: 4