Grilled Pork Chops with Peanuts, Sesame and Cilantro

cooking.nytimes.com

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

subheading: FOR THE PORK CHOPS:

⅔ cup honey

½ cup hoisin sauce

⅓ cup soy sauce

⅓ cup sesame oil

3 tablespoons red wine vinegar

2 tablespoons chile oil

2 tablespoons fish sauce

2 garlic cloves, minced

1 shallot, minced

2 teaspoons freshly grated ginger

4 thick pork rib chops (12 ounces each)

subheading: FOR THE TOPPING:

¼ cup chopped roasted peanuts

¼ cup thinly sliced scallions

¼ cup roughly chopped cilantro

2 tablespoons toasted sesame seeds

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer