 Thai Curry Coconut Pork Chops
Makes 6 servings
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Image © Publications International, Ltd.
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Thai Curry Coconut Pork Chop
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Ingredients
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1
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tablespoon vegetable oil
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1/4
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cup each minced green onion and yellow onion
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1/2
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cup Cattlemen's® Golden Honey Barbecue Sauce
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1/2
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cup cream of coconut (not coconut milk)
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1/4
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cup Frank'® RedHot® Chile 'n Lime™ Hot Sauce
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2
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teaspoons grated peeled ginger root
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1/2
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teaspoon curry powder
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1/4
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cup heavy cream
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6
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rib cut bone-in pork chops, cut 1-inch thick, seasoned with salt and pepper to taste
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Prep Time
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5 minutes
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Cook Time
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30 minutes
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1. Prepare Thai Curry Coconut Sauce: Heat oil in small saucepan; sauté onions just until tender. Add barbecue sauce, cream of coconut, Chile 'n Lime™ Hot Sauce, ginger and curry powder. Simmer 5 minutes until slightly thickened. Transfer 3/4 cup sauce to bowl for basting. Add cream to remaining sauce. Simmer 3 minutes; keep warm.
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2. Grill chops over medium direct heat 25 minutes or until no longer pink near bone, basting with chile sauce mixture during last 10 minutes of cooking.
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3. Arrange chops on serving platter. Serve with Thai Curry Coconut Sauce and, if desired, steamed jasmine rice.
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Serving Suggestion
For a colorful presentation, toss cooked rice with minced red onion and parsley.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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