Thai Peanut Pork Chops

These Thai-inspired pork chops get sliced into strips, marinated in soy sauce, garlic, sugar, and ginger, then stir-fried fast and coated in a creamy peanut butter sauce that thickens right in the pan.

The sauce comes together from just three ingredients: evaporated milk, peanut butter, and honey. The evaporated milk gives it a creaminess that’s richer than regular milk without the heaviness of coconut milk. It thickens quickly once it hits the hot pan, so have everything measured and ready before you start cooking.

Chopped cucumber and sliced green onions get stirred in right at the end for a cool, crunchy contrast against the warm, nutty sauce. That fresh crunch is what keeps this from feeling heavy.

Kitchen Tips

• Cut the pork chops into even strips so they cook at the same rate. Uneven pieces mean some are overcooked while others are still raw in the center.
• Don’t skip the 30-minute marinade. It’s short but the soy and ginger penetrate the thin strips quickly.
• Stir-fry in a hot pan for only 2-3 minutes. Pork strips this thin overcook fast and turn tough.
• Seed the cucumber before chopping so it doesn’t add excess water to the sauce.

Variations

• Add ¼ teaspoon red pepper flakes to the peanut sauce for a spicy satay kick.
• Serve over jasmine rice or toss with cooked rice noodles for a more substantial meal.
• Use chicken breast strips instead of pork for a lighter protein swap.