Grilled Chops with Green Curry and Fried Shallots

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Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4


  • ⅓ cup
    vegetable oil
  • 2 medium
    shallots, thinly sliced
  • 1 pinch
    Kosher salt & fresh ground pepper
  • (1) 14oz can
    coconut milk
  • ¼ cup
    green curry paste
  • 1 tsp
    fish sauce
  • ½ tsp
    brown sugar
  • 1 tsp
    fresh lime juice
  • (4) 3 to 4oz
    boneless pork loin chops, cut ¾” thick
  • 2
    red bell peppers, stemmed, seeded & cut into quarters
  • 2 cups
    jasmine rice, cooked
  • -
    cilantro, for garnish

In a small saucepan over medium heat, combine oil and shallots. Cook, stirring frequently, until shallots are browned, about 15 minutes. Set a fine sieve over a heatproof bowl and pour the mixture through. Transfer shallots to paper towel and sprinkle with salt.

Preheat grill to medium-high. Brush grates with oil.

Heat 2 tablespoons of the shallot oil in the same saucepan. Scoop the top layer of coconut cream off the coconut milk (you should have about ¼ cup). Add the coconut cream and green curry to the pan and cook, stirring until it’s lightly browned and the oil separates from the coconut. Add the remaining coconut milk, fish sauce, and sugar and bring to a simmer. Cook 5 minutes. Stir in the lime juice and keep warm.

Brush the chops and peppers with remaining shallot oil and sprinkle with salt and pepper. Grill chops about 3 to 4 minutes per side or until internal temperature reaches 145°F in the thickest part of the meat. Grill peppers until charred and softened about 3 to 4 minutes per side. Serve with jasmine rice, green curry sauce, and sprinkle with fried shallots and cilantro.

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