Thai Pork Chops with chile garlic dipping sauce

Submitted by Ken Morrison

About the cook: I live in Southern CA with my wife of 23 years, our 2 kids, a dog, a cat, and a fish. They run the show - I'm just here to feed them.

About the dish: These pork chops get their bold flavor from a combination of the pungent marinade and spicy dipping sauce with it's sweet and sour flavor. The result is harmony on a plate.

National Origin: Thailand

Serves: 4

Estimated Time: Over 2 Hours


4 thick bone-in pork loin chops about 10-12 ounces each

1 teaspoon whole peppercorns
6 garlic cloves
⅓ cup packed cilantro(stems and leaves)
¼ cup low sodium soy sauce
2 teaspoons fish sauce
2 tablespoons sugar
1 tablespoon fresh ginger
juice from ½ a lime
pinch of kosher salt

Dipping Sauce
5 small dried chiles - Japones or De Arbol
3 small garlic cloves
⅓ cup rice wine vinegar
¼ cup sugar
¼ cup boiling water
pinch of kosher salt


Add the first 3 ingredients for the marinade in a food processor or blender and pulse until minced. Add the rest of the marinade ingredients and blend until smooth. Place the pork chops in a glass pan and pour the marinade over them. Turn to coat and cover the dish with plastic wrap. Place them in the refrigerator for 4 hours to marinate.
Grill over medium high heat for 7 minutes/side, remove and tent with foil to rest.
To make the dipping sauce, place the chiles in a bowl of very hot water for 20 minutes to rehydrate. Roughly chop them and add to a blender. Add the remaining ingredients to the blender and process until well combined. Pour into serving dishes.

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