If the only pork chops you’ve encountered are dry and leathery, give this recipe a try. 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.
