At Lake Geneva Country Meats, we love flavor from the world over, and one of our favorite flavors comes from Thai sweet chili sauce. If you’ve never had it before, Thai sweet chili sauce (nam chim kai in Thai) is a sauce made from red chili peppers, rice wine vinegar, garlic, and a sweetener like honey. The roasty, spicy, and sweet flavor is great as a marinade on pork and chicken, or as a dipping sauce for your favorite finger foods like egg rolls, chicken wings, and lettuce wraps. If you’ve ever tried Sriracha sauce, a Thai sweet chili sauce has similar spicy and roasty flavors, with a touch of yummy sweetness added.
This recipe uses a Thai sweet chili sauce to marinate pork chops and then grills them over high heat to get beautiful color on the pork chops and delicious caramelization of the sugar in the sauce. We pair the chops with a fresh chopped salad with crunch and color to complement the richly flavored pork chops. If you enjoy wine, this recipe is fabulous with a dry Riesling or Sauvignon Blanc. It’s also delicious with an IPA beer or iced tea!
Let us know what you think of this recipe by leaving a comment below. If you made any tweaks, or other recipes that use Thai sweet chili sauce, we’d love to hear them as well. Cheers!
- 4 LGCM Pork Chops (1″ thick bone-in chops)
- 1-2 cup Thai Sweet Chili Sauce (approximately)
- 1 can Chickpeas (divided)
- 4 stalk Kale (approximately 15 oz.)
- 2 Bell Pepper (chopped)
- 2 cup Shredded Carrots (leaves only)
- 1 cup Cilantro (use multiple colors)
- 1 cup Cashews (thinly sliced)
- 1 cup Peas
- 1/2 Red Onion (chopped)
- Sesame Seed Oil (roughly chopped)
- 3 Green Onion
Add the pork chops to a large sealable plastic bag. Pour in enough Thai sweet chili sauce to cover the chops and work the sauce into the chops. Set aside and let rest at room temperature while you prepare the rest of the recipe. Be sure to save at least half a cup of sauce for later.
Prepare the salad by draining the chickpeas. Slightly toast them by heating a skillet to medium heat and adding the drained chickpeas to the heat skillet. Toast them for 5 minutes over medium heat. Make sure to occasionally toss the chickpeas to prevent them from burning. Remove from heat and set aside.
Add the toasted chickpeas, chopped kale, sliced bell pepper, shredded carrots, chopped cilantro, chopped cashews, peas, and sliced red onion to a large bowl. Mix together and add sesame oil dressing to your taste.
After mixing the salad, prepare your grill to cook the pork chops by heating it to high heat. Place the pork chops directly over the heat, and cook for 5 minutes, then flip the chops and lightly brush the flipped side of the chop with the reserved Thai sweet chili sauce. Continue cooking over direct high heat until the chops reach 145ºF, approximately another 5 minutes.
Serve pork chops over rice with the salad on the side. Garnish with the chopped green onions for freshness and bite. Enjoy!