Tender pork chops seared until golden, covered in a buttery oyster sauce, and finished with crispy toasted coconut, scallions, ginger, and fresh jalapeños.
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Special Equipment: Large Skillet
Ingredients
1 bunch scallions, thinly sliced
1 (2-inch) piece fresh ginger, peeled and cut into matchsticks
3 Tbsp vegetable oil
½ cup unsweetened coconut flakes
1 Tbsp sugar
1 tsp garlic powder
½ tsp Diamond Crystal kosher salt or ¼ tsp Morton kosher salt
2 bone-in pork chops, 2 inches thick
2 tsp salt
Freshly ground black pepper, to taste
1 Tbsp vegetable oil
2 Tbsp unsalted butter
½ cup water
2 Tbsp oyster sauce
1 jalapeño, thinly sliced
Directions
Sprinkle pork chops with salt and pepper. Add oil to the same skillet over medium-high heat and cook the chops for 10 to 12 minutes, turning occasionally, until browned and the internal temperature reaches 145°F. Set aside to rest.
Lower heat to medium and cook butter until browned. Pour in water, scraping the skillet to release the flavorful bits. Mix in oyster sauce and simmer for 2 minutes until lightly thickened.
Cut the rested pork chops into slices, drizzle with sauce, and top with the coconut mixture and fresh jalapeños.
