Saucy Pork Chops With Coconut Crisp

Thick-cut pork chops are more forgiving of extended cook times and the generous pour of sauce makes up for any mistakes, should they occur. The buttery pan sauce takes a page from Chris Morocco’s Steak for One, gaining its silky texture from a bottle of oyster sauce.

Anything with the word “premium” on the bottle is preferred for flavor, and avoid any oyster-flavored sauces—they are too salty. The coconut crisp is the star of the show.

For the best visual effect, you want big shards of coconut flakes rather than shredded here. Doubled up and stored in an airtight container, the crisp will be good for up to five days.

Use it over seared tofu or chicken breasts, or buttered white rice with a drizzle of soy sauce. Find more great pork chop recipes here: Green Chile Puttanesca Pork Chop; Rosemary and Dried Cherry Pork Chops; and Mustardy Cider-Braised Pork Chops.

Recipe information

• Total Time 45 minutes
• Yield 2 servings

Coconut Crisp

1 1

3 ½

1 1 ½

Pork Chops and assembly

2 2

1 2

2 Need to make a substitution?

Preparation

• Coconut CrispStep 1Cook 1 bunch scallions, thinly sliced, one 2" piece ginger, peeled, cut into matchsticks, and 3 Tbsp. vegetable oil in a large cast-iron or other heavy skillet over medium heat, stirring often, until scallions and ginger are barely golden and wilted, 6–8 minutes. Add ½ cup unsweetened coconut flakes and cook, stirring often, until coconut is golden, about 5 minutes. Transfer to a medium bowl; reserve skillet. Stir 1 Tbsp. sugar, 1 tsp. garlic powder, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt into coconut crisp. Do Ahead: Coconut crisp can be made 5 days ahead. Store airtight at room temperature.
• Pork Chops and assemblyStep 2Sprinkle two 1"-thick bone-in well-marbled pork rib chops all over with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and a generous amount of freshly ground pepper. Heat 1 Tbsp. vegetable oil in reserved skillet over medium-high. Cook pork chops, undisturbed, until browned underneath, about 5 minutes. Turn and continue cooking, turning every 2 minutes or so, until pork chops are deeply browned on both sides, 10–12 minutes (an instant-read thermometer inserted near the bone should register 145°). Transfer pork chops to a cutting board and let rest while you make the sauce. Step 3Reduce heat to medium and cook 2 Tbsp. unsalted butter in same pan, swirling occasionally, until it foams then browns, about 1 minute. Pour in ½ cup water and bring to a simmer, scraping up any browned bits. Stir in 2 Tbsp. premium oyster sauce and cook sauce until it thickens enough to lightly coat a spoon, about 2 minutes. Step 4Thinly slice pork chops and transfer to a platter; spoon sauce over. Top with coconut crisp and thinly sliced jalapeño.