Liven up basic pork chops with this flavorful, nearly-instant sauce that combines storebought Thai green curry paste with creamy coconut milk. We keep this dish quick and easy by using thin, boneless pork chops. They cook in just minutes and pair beautifully with the flavors in this dish.
Seasoning the pork first thing gives it time to dry brine — you can even do it the night before and refrigerate the meat, loosely covered. We like to add a small pinch of sugar, along with the salt and pepper, before searing the meat. The sugar speeds up the caramelization, and faster searing lessens the risk of overcooking the meat.
Another trick we love is to have the butcher pound the pork chops into thin cutlets. It keeps the meat tender and reduces cooking time to such a degree, the pork will be nearly cooked through after just a quick sear and resting period. Give this recipe a try with chicken cutlets, shrimp or tofu, too!
