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.
(Note: My favorite jasmine rice is the brown jasmine rice from Trader Joe’s – all brands may have different cook times. Adjust the liquid and cook time according to your directions.)