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

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

Ingredients

  • 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

Instructions

  • Preheat the oven to 375°F.
  • 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.
  • 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.
  • Place the garlic, ginger, lemongrass, cilantro, coconut oil and fish sauce in the processor and pulse until the mixture forms a thick paste.
  • Fill the chops with the stuffing mixture and secure with toothpick if necessary.
  • 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.
  • 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.
  • Transfer the chops to plates and serve with lime wedges and steamed jasmine rice.
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