For the chops:
4-5 pork chops
½ cup gf flour
¾ cup gf breadcrumbs
¾ cup finely chopped peanuts
4 Tbsp sesame oil
For the stuffing:
5 garlic cloves, minced
4 tsp minced fresh ginger
1 Tbsp + 1 tsp lemongrass paste
¼ tsp soy sauce
- Sprinkle the pork chops with about ½ tsp salt about half an hour before cooking.
- In one bowl, put the gf flour. In another, briefly whisk the 3 eggs. In a third, mix together the gf breadcrumbs and chopped peanuts.
- In a measuring cup or another small bowl, mix together the garlic, ginger, lemongrass paste, and soy sauce. The mixture should form a chunky paste.
- Cut a slit in the side of each pork chop, deep enough to make a small pocket.
- Stuff each pork chop with about a tablespoon of the paste.
- Dredge each pork chop in the flour, then the eggs, and finally in the breadcrumb-peanut mixture.
- In a large skillet or frying pan, heat the sesame oil until a drop of water in the oil sizzles.
- Add the pork chops to the skillet and fry until the breading on each side are golden brown and the meat is cooked through.
- Serve with rice, vegetables, rice noodles, or whatever else you would like!
I could probably do a whole food blog dedicated to baking. The variations and possibilities sometimes seem endless, and converting things to gluten free is both a frustrating and rewarding process. I think my creative mind feels most comfortable with desserts and baking. But then, we’ll look back at our last two or three weeks and note that all of our recipes have been for muffins or cookies and I’ll remind myself that we should sometimes eat other things, too.
So I was excited when I had the inklings of an idea for a dinner. Flipping through an old cookbook (maybe The Joy of Cooking?), I saw the phrase “peanut stuffing” for a poultry dish. I had quickly flipped on without reading more or even seeing what recipe it was a part of. But the phrase stuck in my head, and when we ended up with a bunch of uncooked pork chops left over from a dinner, I began thinking about whether dinner couldn’t involve some sort of peanut-stuffed pork chops with Thai-inspired ingredients.
I fussed with the idea for a little while, kind of treading water, until I thought of changing around my ingredients. With peanuts making part of the breading on the outside of the chops rather than the inside, you could have a salty, crunchy outside and a moist, flavorful inside of other stuffing flavors. Adding some of the tried and true ingredients of Thai cooking — ginger, garlic, lemongrass — to the inside of the pork chop infuses the whole thing with fresh, tangy flavors. This is a recipe that I would love to come back to and fuss with some more. It’s easy and delicious as-is, but I think it could get to the next level by adding some sort of sauce or serving the pork chops over coconut rice instead of plain white rice, as we did.
If you make this dish at home, let us know what you decided to serve it with!