Thai-Style Skillet Pork Chops with Coconut Rice.
Making Monday full of flavor is my goal!
I’m very sloooowwwly coming out of the weekend haze over here. It felt more like October over the weekend than August and I had a major Sunday blues moment last night. WHY do I still get the Sunday blues when I’m not longer in school, working for myself and love what I do? WHO KNOWS.
And that’s why today I’m going to tell you allllll about how these Thai pork chops are my new favorite dinner everrrr.
I mean, favorite for now.
Pork chops are something I still don’t make regularly because I’m always so afraid of overcooking them. My mom makes PERFECT pork chops every single time and is really the only person I know who gets them right. She always uses boneless, center cut chops and they are rarely dry. In fact, they are never dry! That was my goal here.
The only different here is that I didn’t bread them – and we always bread them! And this was definitely an experiment to place on the table.
Eddie loves pork chops and while Max has only had them once or so, he loves them too. I wanted to give us a NEW and non-boring dinner option because I feel like I’ve been making the same things each week. With the launch of Sweet Peas Meals, I’ve been waiting to get my meal plans moving and grooving, but I’ve been so swamped that I haven’t made it a priority YET.
Like every single week! I’ve been pulling out the same old recipes and falling into a routine and I’m just like NOOOOO we need something exciting over here.
So before I jump head first into our August plan, I had to go ahead and make something NEW.
The base of flavor here uses my favorite Thai marinade – of course. I can’t seem to ever use anything else when I want a Thai-inspired dish and it’s just SO good. Super peanutty and coconutty! Perfection in my book.
And, hello, the BEST part?! Well, in my mind… the best part? The coconut rice! I love making this rice. I make it constantly. Eddie eats it even though he doesn’t love coconut since it doesn’t have any coconut texture in it. The coconut flavor is mild, but just enough that after one bite you’re like… “this is good, what is that?!”
So now, no more weekend blues!
Thai Skillet Pork Chops
- 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
- Preheat the oven to 325 degrees F.
- 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.
- 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.
- Serve the pork chops with extra sauce if you’d like, a garnish or cilantro, peanuts and fresh lime wedges.
coconut jasmine rice
- 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.
Did you make this recipe?
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I appreciate you so much!
Annnnd I think a coconut margarita would pair juuust perfectly.
45 Comments on “Thai-Style Skillet Pork Chops with Coconut Rice.”
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totally hear you on the sunday blues front – i think it has to do with the seasons feeling like they’re transitioning? also! question – can you make coconut rice with coconut water?
hiiii i have made it with coconut water!! i think coconut milk is a little more “coconutty” so i tend to use it, but i’ve also used half and half before! super good.
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Hi! I’m not a pork chop fan…what other meat would you recommend using this recipe with as the flavours sound delicious!! Thanks :)
you can definitely use chicken! breasts are fine, or thighs!
Coconut rice is one of my greatest pleasures in life. It is also the only time that I use a legit 2:1 ratio when cooking rice because I love when it is super moist and creamy from the coconut milk, almost risotto like. And with a slightly sweet and zippy delicious sauce like on these chops. So. Much. Yes.
i loooove that idea!
I still get the Sunday blues (or anxiety about the week ahead lol) even as an adult! That rice looks delish :)
right! why is that?! so crazy!
Yum! I don’t love pork chops, but these look amazing!
thank you paige!
Jessica, what type of coconut milk do you use? I have seen some things about canned coconut milk containing BPA even if it’s in a BPA free can because the fat from the coconut milk soaks it up from the can. I used to not think about this but now with a daughter, I am being a bit more mindful of these things – but trying to not obsess over it!
hi! i use the thai kitchen organic coconut milk (full fat) or occasionally use the trader joe’s brand!
If there is no bpa in the can it cannot transfer to the coconut milk. Fat or no fat.
If there is bpa that is another story. Research where your food products are from and the manufacturing/ canning facilities.
I just have to say that I joined Sweet Peas last week and I love it! I hope this recipe is on the plan soon!
ahhh thank you so much kristin!! are you in the FB community yet? it’s rockin!
Made these for dinner tonight but used chicken! It was amazing!
so glad you liked them katy. :)
Oooh I can’t wait to go get some pork chops and make these! I’m the same way with pork, I’m scared to overcook and it didn’t really start liking pork chops until the last few years so I don’t have a lot of recipe in my “repertoire” for them. I’ve been loving the thai flavors lately so will have to try this! As I’m allergic to peanuts, I can probably sub in almond butter or something I think instead of the peanut butter.
Jessica- mmmmmMMMM I am running to the store to make this STAT! Yummie
These are SO gonna be dinner tonight – maybe with roasted Brussels sprouts! How thick or thin a chop do you do? Would a thin chop dry out? Thanks!
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love this recipe, Thai is a nice twist from my go to pork chop recipe, lovely recipe, thank you!
I just bought a some bone in pork chops. Do you think i can adapt the recipe for bone in?
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This was really delicious! I would make it again!
Looks great! Is sweet chili sauce like sriracha? Or something else?
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OMG ! Just made this ! Delicious!! – no left overs – thanks!! – a keeper, will make again!
Gusty February night and we went with this pork chop recipe. So good! Super easy and perfect proportions.
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Delicious recipe. Thanks!
This is a delicious recipe! Since soy sauce isn’t used in Thai cooking, I substituted 1 T. fish sauce which is authentically Thai as is lemon grass (I added 4 T. of frozen lemon grass equalling 2 stalks). I also found that using coconut milk in cooking brown jasmine rice required about 50 min. of cooking time. I used brown vs white rice as it has more flavor. I love vegetables in dishes like this, so after browning the pork chops, I removed them to a plate and sautéed carrots, yellow bell pepper, sugar snap peas, baby Bella mushrooms and green onions. I then added the pork chops back to the pan and poured in all of the sauce not reserving any of it. It was wonderful served over the coconut jasmine brown rice!! My only reason for not giving 5 stars is that the chili sauce is quite sweet…almost a bit too much. But, it’s still a lovely dish!
We really enjoyed this dish, especially the coconut rice! I used organic brown rice instead of jasmine, so had too cook it a bit longer, but it was scrumptious! I didn’t transfer it to the oven, just poured the sauce over the pork, covered, and finished it stove-top. Next time I will cut the vinegar in half because we thought the sauce had a bit too much, but it was still excellent! Will definitely make this again!
Made this tonight. It was delicious. Definitely a keeper.
Had sauce left over. Will freeze it for another meal.
I made this about a year ago and loved it except for the sweet chili sauce which was just too cloyingly sweet for my taste. Can you suggest an alternative….something that isn’t so sweet? I LOVE the Thai flavors!
This was really quick and easy with bold flavors. My picky husband even said he liked it, and he is not usually a fan of pork chops. Thanks for the recipe!