3/4cupfresh cilantro leaves and stems, loosely packed
1teaspooncoconut, or vegetable oil
1tablespoonfish 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.