Get ready to spice up your dinner routine with these Coconut Curry Grilled Pork Chops! This dish combines the creamy richness of coconut milk with the bold flavors of red curry paste. Perfect for a summer evening or anytime you're craving a taste of the tropics.
Pork chops: These are the star of the dish, providing a hearty base that soaks up all the delicious flavors of the marinade. Boneless chops work best for even cooking on the grill.
Coconut milk: Adds a creamy texture and subtle sweetness that complements the spices. Full-fat coconut milk will give the richest flavor.
Red curry paste: This is the main source of spice and flavor. It’s a mix of red chilies, garlic, lemongrass, and other aromatics, giving the dish its distinctive taste.
Fish sauce: Provides umami depth without making the dish taste fishy.
Brown sugar: Balances the heat and adds a hint of caramel sweetness.
Ground turmeric: Offers a warm, earthy flavor and vibrant color.
Lime juice: Brightens the dish with acidity and brings out the flavors in the marinade.
Vegetable oil: Helps to coat the pork chops evenly and prevents them from sticking to the grill.
Salt: Enhances all the other flavors, used just before grilling.
Fresh cilantro: A fresh, herbal garnish that adds a pop of color and flavor.
These pork chops pair wonderfully with jasmine rice or quinoa to soak up the flavorful juices. For a fresh contrast, serve with a simple cucumber salad or steamed vegetables like broccoli or green beans.
Start by whisking together the coconut milk, red curry paste, fish sauce, brown sugar, ground turmeric, lime juice, and vegetable oil in a bowl to create your marinade. This mixture should be smooth and well-blended.
Place your pork chops into a resealable plastic bag. Pour the marinade over them, ensuring all pieces are thoroughly coated. Seal the bag, removing as much air as possible, and refrigerate for at least 2 hours. Overnight marination will yield even better flavor.
When you're ready to cook, preheat your grill to medium-high heat. This is generally around 375°F to 450°F. Remove the chops from the marinade and let any excess drip off. Season each chop lightly with salt.
Place the chops on the grill, and cook for about 6-7 minutes per side. You're aiming for an internal temperature of 145°F (62.8°C). Use a meat thermometer for accuracy. Once cooked, let the chops rest for about 3 minutes before serving to allow the juices to redistribute.
Finish by garnishing with freshly chopped cilantro before serving. This adds a bright, fresh note to the dish.
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