Marinated Thai Pork Chops With Spicy Cilantro Sauce & Herbs



    • 1 tbs [aflink u=""]coconut oil[/aflink] (for frying)
    • 2 thick cut bone-in pork chops
    • 1 cup [aflink u=""]pineapple juice[/aflink]
    • 1/2 cup [aflink u=""]apple cider vinegar[/aflink]
    • 1/4 cup [aflink u=""]tamari[/aflink] (use [aflink u=""]coconut aminos[/aflink] if paleo)
    • 1 tbs [aflink u=""]fish sauce[/aflink]
    • 1 tbs [aflink u=""]sriracha[/aflink]
    • 2 tsp [aflink u=""]sesame oil[/aflink]
    • 2 tsp [aflink u=""]cumin[/aflink]
    • 6 cloves of garlic, peeled and smashed
    • Zest of one lime
    • 1/4 cup minced cilantro
    • 1 inch knob of ginger, peeled and chopped


    • 1/2 large bunch of cilantro
    • 1/4 cup [aflink u=""]olive oil[/aflink]
    • 2 cloves or garlic, peeled
    • 1 tsp [aflink u=""]sriracha[/aflink]
    • pinch of salt


    • Chopped basil, cilantro & mint
    • Extra [aflink u=""]sriracha[/aflink]


    1. Wash your pork chops and pat them dry. Take a fork and poke holes in the surface of the pork chop on both the front and back side. This will allow for the marinade to seep into the meat.
    2. Combine everything from the pineapple juice to the chopped ginger in a large bowl. Whisk everything together until it is fully mixed. Add your pork chops into the marinade. If possible, make sure that they are fully submerged. Cover them and put them in the refrigerator to marinate for 3-6 hours.
    3. Once your chops are done marinating, preheat your oven to 400 degrees and melt your coconut oil into a cast iron skillet over medium heat. Once the oil has heated up and the skillet is hot, add your pork chops to the pan. Don't move your pork chops once you place them down until you are ready to flip them. You want them to develop a crust on either side. Depending on the thickness of your chops this might take anywhere from 2-5 minutes a side.
    4. After your chops have a nice crust on both sides, place them in the oven to bake for 5-20 minutes depending on the thickness of your pork. My pork chops were very thick so they took longer to cook through, but if you are using a thinner chop you need to keep an eye on them so that they don't overcook.
    5. While the chops are in the oven, combine all of the ingredients for your sauce in a blender. Process it on high until it resembles a smooth green sauce.
    6. Remove the pork chops from the oven and allow them to rest for a few minutes. Serve them up drizzled with your sauce, fresh chopped herbs and a little extra sriracha for spice! Enjoy!


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