One more blog entry before the weekend grilling starts! We had our friend Goki over for an impromptu dinner last night. I prepared 4 pork chops by simply coating them in olive oil, a bit of sea salt and freshly ground pepper. Let that sit for about 5 minutes before you’re ready to throw the chops on the egg. Prior to seasoning the meat, I made a great homemade satay sauce. Let me share the recipe for that sauce with you and the extra tweaks I put in.
- 1/2 cup unsalted roasted peanuts (I actually put in almost the whole pack of nuts in – 140 grams to be precise)
- 1/3 cup well-stirred canned unsweetened coconut milk
- 2 tablespoons water
- 1 1/2 to 2 tablespoons roasted red-chile paste or red-curry paste (preferably Thai Kitchen)
- 1 1/2 tablespoons Asian fish sauce (if you don’t like fish sauce – you may not dig this recipe too much…. If you like Thai food, you’ll really dig this!)
- 2 teaspoon cider vinegar
- 1 teaspoon sugar
- 4 thin (1/3-inch) bone-in pork chops (1 1/2 pounds total)
- Olive oil
- Sea Salt
- Fresh Ground Pepper
Purée all ingredients except pork in a blender. Transfer to a small heavy saucepan and bring to a simmer, stirring, over medium-low heat. Thin sauce if desired with 1 to 2 Tbsp water.
Prepare grill for direct-heat cooking over medium-hot charcoal – I kept the BGE pumping at 400 F – I also added in some hickory chips around the edges and started grilling once the smoke was a nice clear blue colour.
Rub some olive oil on both sides of the pork, then sprinkle all over with 1/2 tsp salt and 1/4 tsp pepper. Serve with some brown rice and steamed broccoli. YUM!