Name: Wok Pagoda’s Pan-Grilled Pork Chop
Yield: 1
Cuisine: International
Ingredients: 237 ml (1 cup) apple juice; 5 ml (1 teaspoon) English mustard; 2.5 ml (½ teaspoon) salt; 1 pork chop of about 350 grams (12 ounces); 15 ml (1 tablespoon) crushed fresh black peppercorns; 57 grams (2 ounces) butter; 10-12 fresh thyme sprigs with stems; 7 to 8 cloves peeled garlic; 9 to 10 small cherry tomatoes; 6 to 8 whole dried de arbol chilies, fried until softened; 15 ml (1 tablespoon) best-quality Thai fish sauce or 1.25 ml (¼ teaspoon anchovy paste)

Ingredients
For the marinade:•237 ml (1 cup) apple juice
•5 ml (1 teaspoon) English mustard
•2.5 ml (½ teaspoon) salt
To finish and serve:•1 pork chop of about 350 grams (12 ounces)
•15 ml (1 tablespoon) crushed fresh black peppercorns
•57 grams (2 ounces) butter
•10-12 fresh thyme sprigs with stems
•7 to 8 cloves peeled garlic
•9 to 10 small cherry tomatoes
•6 to 8 whole dried de arbol chilies, fried until softened
•15 ml (1 tablespoon) best-quality Thai fish sauce or 1.25 ml (¼ teaspoon anchovy paste)

Preparation

For the marinade: Combine the apple juice, mustard and salt in a mixing bowl. Add the chop and turn to coat evenly with the marinade. Cover and refrigerate overnight.
To finish and serve: When ready to cook, bring the chop out to warm almost to room temperature. Cover evenly with crushed black peppercorns.
Heat a stovetop grill pan or cast-iron grilling pan or skillet over medium heat. Add half of the butter. Swirl the pan to distribute the butter evenly. Add the chop, cover, and cook for 2 minutes. Check to see if the bottom is brown, then flip over and cook the other side for another 2 to 3 minutes.
Spread the thyme over the chop, then add the garlic, tomatoes, chilies, and remaining butter.
Pour the fish sauce over the chop. Cover and let cook for another 2 to 3 minutes or to taste.
Turn off the heat and transfer the chop to a serving plate. Garnish with the remaining ingredients in the grill pan, including the sauce. Serve hot.

gluten-free meats

About the author

Su-Mei Yu opened one of San Diego’s first authentic Thai restaurants, Saffron Thai Grilled Chicken, on India Street in Mission Hills over 25 years ago. She later added Saffron Noodles & Sate. Located next to each other, both restaurants became San Diego favorites featuring traditional Thai dishes made from recipes Su-Mei learned as a child in Thailand, prepared with her philosophy of “food for the mind, body and soul.” Su-Mei Yu is an accomplished chef and cooking instructor and has authored several Thai cookbooks, including Asian Grilling, Cracking the Coconut and The Elements of Life: A Contemporary Guide to Thai Recipes and Traditions for Healthier Living. She has been featured on numerous television programs including Martha Stewart, Good Morning America and The Today Show as well as in notable publications such as Food & Wine Magazine, Los Angeles Times, Chicago Tribune and The New York Times.

Courtesy photo

Su-Mei Yu

Su-Mei learned to cook as a child in Thailand. Her philosophy on cooking is "food for the mind, body and soul."

Wok Pagoda’s Pan-Grilled Pork Chop

Ingredients

For the marinade:

To finish and serve:

Preparation

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