Nutty and faintly sweet, our fast peanut sauce tops pork chops for an American take on the Southeast Asian specialty.

　　

Ingredients

Makes 4 servings

　　1/2 cup unsalted roasted peanuts

　　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

　　1 tablespoons chopped shallot

　　2 teaspoon cider vinegar

　　1 teaspoon sugar

　　4 thin (1/3-inch) bone-in pork chops (1 1/2 pounds total)

　　

Garnish:

Step 1

sliced cucumber; chopped peanuts; lime wedges

　　

Step 2

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.

　　

Step 3

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

　　

Step 4

Pat pork dry, then sprinkle all over with 1/2 tsp salt and 1/4 tsp pepper.

　　

Step 5

Oil grill rack, then grill pork, covered only if using a gas grill, turning once, until just cooked through, about 5 minutes total. Serve with sauce.

　　

Serve with:

Step 6

Perfect Steamed Rice or Cumin Herb Rice Pilaf

　　Cooks' note:

　　Pork can be grilled in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat, 5 to 7 minutes.