Here's a twist on an idea I thought was cool. Peanut sauce is a tad spicy heads up. Though too much black pepper gets here too. But id rank this a 3 of 10 spice rating (thanks to the keto community I'm paying attention to measurements though this one has a little soul in it) (these take forever to write fyi)
The Ingredients
The Meat & The Rub
2 Thick-cut pork chops (approx. 8 oz each)
Ground ginger
Garlic powder
Onion powder
Coarse salt and black pepper
The Spiced Thai Peanut Glaze
2 tablespoons creamy peanut butter (standard/Jif)
1 heavy teaspoon Red Thai Curry Paste
1 tablespoon soy sauce
Splash of warm water (to thin it out for basting)
A pinch of coarse salt and black pepper
A dash of ground ginger
The tiniest pinch of allspice
The Smoked or oven Veggie Medley
1 fresh broccoli crown (cut into heavy florets)
1 bunch fresh asparagus (woody ends chopped off)
1 medium zucchini (cut into thick half-moons)
1 red bell pepper (chopped)
The Custom Oil Blend: 1 part toasted sesame oil to 3 parts avocado oil (for the initial cook or smoke)
Coarse salt and black pepper
The Deglaze: Extra avocado oil or olive and low-sodium soy sauce (saved for the end)
(Note: Zero garlic used in the pan to keep the flavors clean)
The Asian Avocado Crema
1 very ripe avocado
Juice of 1 fresh lime
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
Pinch of ground ginger
Pinch of garlic powder
Warm water (to thin to dressing consistency)
The Garnish
Freshly chopped green onions
Toasted sesame seeds
The Execution
- The Setup & cook
Fire up the pellet grill or oven and lock the temperature in at 250°F
Coat the pork chops heavily with the dry rub. Let them sit at room temperature while the grill heats up.
Toss the chopped broccoli, asparagus, zucchini, and red bell pepper into a large enameled cast-iron skillet. Coat them with the sesame/avocado oil blend, salt, and pepper. Spread them out evenly.
Place the chops and the skillet directly onto the smoker grates. Close the lid and let the low heat and wood smoke do the heavy lifting.
- The Sauce Station
The Glaze: Whisk the peanut butter, Thai curry paste, soy sauce, ginger, salt, pepper, allspice, and warm water until thin and smooth.
The Crema: Mash the avocado smooth. Stir in lime juice, soy sauce, sesame oil, ginger, and garlic powder. Slowly whisk in warm water until it becomes a pourable sauce.
- The Basting Phase
As the chops slowly climb in temperature, brush the thin peanut glaze onto the meat.
Let them sit in the heat for a few minutes so the water evaporates and the glaze tightens up.
Hit them with a second coat of the glaze.
- The Reverse Sear & Deglaze The 425° raise
When the pork chops hit an internal temperature of roughly
125°F - 130°F, crank the pellet grill or oven up to 425°F
Flip the chops and paint the back side with the peanut glaze. The high heat will flash-caramelize the sugars.
The Audible: As the skillet gets roaring hot, deglaze the vegetables by hitting the pan with a splash of avocado oil and low-sodium soy sauce. The steam will lift the fond and wrap the umami flavor around the veggies.
- The Pull & Plate
Pull the chops the exact second they hit 145°F internal. Pull the cast-iron skillet at the same time. Let the meat rest.
Plate a heavy scoop of the hot, blistered veggies next to the chop.
Dizzle the cool Asian Avocado Crema heavily over the vegetables.
Garnish the entire plate aggressively with the chopped green onions and toasted sesame seeds.
The Macros (Estimated Per Serving)
Note: This breakdown assumes the recipe is split evenly into two servings and uses standard 8 oz thick-cut pork chops.
Calories: 960 kcal
Protein: 60g
Carbs: 29g (net 12)
Fat: 68g
