Thai-Style Peanut and Panko-Crusted Pork Chops

This recipe features a deliciously bold and unique combination of flavors inspired by Thai cuisine. Our boneless, butterflied pork chops are filled with a paste made from garlic, lemongrass, cilantro, fish sauce and coconut oil, then crusted in a blend of peanuts and panko crumbs and cooked until golden and crispy. Serve with steamed jasmine rice and sautéed snap peas.

Thai-Style Peanut and Panko-Crusted Pork Chops

Thai-Style Peanut and Panko-Crusted Pork Chops

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Lemongrass, cilantro and garlic are the pungent flavors that make these peanut and panko crumb crusted chops outstanding.


  • 4 thick (1-inch) boneless pork loin chops
  • 3/4 cup roasted, unsalted peanuts
  • 3/4 cup panko crumbs
  • 1 large egg
  • 1 tablespoon milk
  • Coconut (or vegetable) oil for frying
  • Lime wedges

For the stuffing:

  • 3 cloves garlic
  • 1 slice fresh ginger (about 1-inch diameter, 1/4-inch thick)
  • 2 stalks lemongrass (lower portion only), roughly chopped
  • 3/4 cup fresh cilantro leaves and stems, loosely packed
  • 1 teaspoon coconut (or vegetable) oil
  • 1 tablespoon fish sauce


  1. Preheat the oven to 375°F.
  2. Trim any excess fat from the edges of the pork chops and, using a sharp knife, cut a pocket into each, leaving about 1/2-inch of the meat intact around the edges.
  3. Place the peanuts in the work bowl of a food processor and pulse until they reach the consistency of coarse crumbs. Transfer to a shallow dish (a pie plate works well), add the panko and combine well.
  4. Place the garlic, ginger, lemongrass, cilantro, coconut oil and fish sauce in the processor and pulse until the mixture forms a thick paste.
  5. Fill the chops with the stuffing mixture and secure with toothpick if necessary.
  6. Whisk the egg and milk together in a shallow dish. Carefully dip each pork chop in the egg mixture, then place in the peanut-panko mixture and coat thoroughly on all sides.
  7. Film the bottom of an oven-proof skillet with coconut oil and heat over medium-high heat. Fry the pork chops, turning carefully, until golden on both sides, about 4 minutes total. Cover the pan loosely with foil and place in the oven until the pork is cooked through, 6 to 8 minutes longer.
  8. Transfer the chops to plates and serve with lime wedges and steamed jasmine rice.