Saucy pork chops with coconut crisp offer a solution for those tired of dry meat. Thick-cut rib chops are forgiving of longer cooking times, and a buttery pan sauce can salvage any errors. The dish relies on a savory reduction made with premium oyster sauce, a technique adapted from Chris Morocco’s steak recipe.
Building the coconut topping
The coconut crisp requires a specific technique to achieve the best texture. Cook 1 bunch of scallions and a 2-inch piece of ginger in 3 tablespoons of vegetable oil over medium heat. Stir frequently until the aromatics are barely golden and wilted. Add ½ cup of unsweetened coconut flakes and continue cooking until the coconut turns golden, which takes about 5 minutes.
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Preparing the pork
Season two 1-inch thick, bone-in rib chops with 2 teaspoons of Diamond Crystal or 1¼ teaspoons of Morton kosher salt and fresh pepper. Heat 1 tablespoon of oil in the reserved skillet over medium-high heat. Cook the chops undisturbed until browned underneath, about 5 minutes. Flip them and continue cooking, turning every 2 minutes or so, until pork chops are deeply browned on both sides, 10–12 minutes (an instant-read thermometer inserted near the bone should register 145°). Let the meat rest on a cutting board while you finish the sauce.
Reduce the heat to medium and add 2 tablespoons of unsalted butter. Swirl the pan until the butter foams and browns, about 1 minute. Pour in ½ cup of water and bring it to a simmer while scraping up the browned bits. Stir in 2 tablespoons of premium oyster sauce and cook sauce until it thickens enough to lightly coat a spoon, roughly 2 minutes. Slice the pork chops and spoon the sauce over them. Top with the coconut crisp and thinly sliced jalapeño.
