Sambal Matah-Ish Grilled Pork Chops Recipe
Prep Time:
1 hour, 35 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons brown sugar
  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, crushed
  • 1 small shallot, thinly sliced
  • 1 teaspoon coarsely cracked black peppercorns
  • 4 bone-in, thin-cut pork loin chops
  • 1 cup peeled and seeded English cucumber, diced
  • 1 cup fresh pineapple, diced
  • 1 small shallot, chopped
  • 1 Thai or serrano chili, stem and seeds removed, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh mint, chopped
  • 1 teaspoon granulated sugar
  • 1 teaspoon sea salt
  • ¼ cup virgin coconut oil
  • 2 stalks fresh lemongrass, minced
  • 1 small shallot, minced
  • 2 Thai or serrano chiles, stems and seeds removed, minced
  • ½ cup mixed sweet peppers, stems and seeds removed, minced
  • 1 tablespoon grated fresh ginger root
  • 2 teaspoons fresh lime zest
  • ½ teaspoon sea salt
  • ¼ cup roasted and unsalted peanuts, crushed
  • 2 tablespoons fresh Thai basil, thinly sliced
  • ¼ cup roasted and unsalted peanuts, finely chopped, for garnish
  • ¼ cup Thai basil, thinly sliced, for garnish
Directions
  1. In a large measuring pitcher or bowl, combine 1 cup warm water with the brown sugar, stirring until completely dissolved.
  2. Add the fish sauce, soy sauce, rice vinegar, garlic, shallot, and peppercorns.
  3. Add the pork chops to a large ziplock bag and carefully pour in the brine.
  4. Seal the bag, pushing out any air, and refrigerate for at least 1 hour (no more than 2).
  5. While the pork chops brine, combine all the relish ingredients in a glass bowl.
  6. Cover with plastic and set aside at room temperature for the flavors to combine.
  7. Start the sambal by melting the coconut oil in a small saucepan over medium heat.
  8. Add the lemongrass, shallot, chiles, sweet peppers, ginger root, lime zest, and salt.
  9. Cook and stir for about 3 minutes until the vegetables have softened but are not browning.
  10. Transfer the sambal to a heat-proof bowl and stir in the crushed peanuts and basil.
  11. Preheat a grill with well-oiled grates to 450 F.
  12. Remove the pork chops from the brine and pat them completely dry with paper towels. Discard the brine.
  13. Grill the chops for 2-3 minutes on each side.
  14. Remove the chops to a platter to rest for 5 minutes. The internal temperature should be at 140 F.
  15. Serve the grilled pork chops topped with some of the sambal and the relish on the side. Garnish with the chopped peanuts and sliced basil.