Bon Appétit shares a recipe for pork chops with a pan sauce and coconut crisp topping, designed to be forgiving and flavorful. Chris Morocco inspired the sauce, and the coconut crisp can be made ahead of time and used with other dishes.
The recipe aims to address the common issue of dry pork chops by using thick-cut chops and a generous sauce. The pan sauce is created using unsalted butter, water, and premium oyster sauce—avoiding oyster-flavored sauces due to their saltiness. The sauce is simmered until it thickens enough to coat a spoon.
The star of the dish is the coconut crisp, made with scallions, ginger, coconut flakes, sugar, garlic powder, and salt. The recipe specifies using large shards of coconut flakes for visual appeal. The crisp can be prepared up to five days in advance and stored at room temperature. It’s also suggested as a topping for seared tofu, chicken, or rice with soy sauce.
The recipe yields two servings and takes approximately 45 minutes to complete. Pork chops are seasoned with salt and pepper, then browned in a skillet before resting. They are then sliced and served with the pan sauce and coconut crisp, garnished with thinly sliced jalapeño. Ingredients include 1-inch thick bone-in pork rib chops, scallions, ginger, vegetable oil, unsweetened coconut flakes, sugar, garlic powder, and oyster sauce.
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