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Satay pork chops recipe

Satay pork chops recipe

26 ratings

Whizz up this quick peanut sauce and transform pork loin steaks into an exotic-tasting meal the whole family will love. You'll have leftover satay for a delicious Satay sharing platter too! See method

  • Serves 4
  • Takes 25 minutes
  • 871 calories / serving
  • Freezable
  • Dairy-free


  • 300g long-grain rice
  • 200g frozen soya beans
  • 20g fresh coriander, roughly chopped
  • 500g pack pork loin steaks
  • 2 spring onions, trimmed and finely sliced
  • 20g roasted salted peanuts, finely chopped (optional)

For the satay sauce

  • 200ml light coconut milk
  • 250g smooth peanut butter
  • 1 tbsp mild curry powder
  • 1 tbsp rice wine vinegar
  • 2½ tbsp reduced-salt soy sauce
  • 1 tsp garlic & ginger paste
  • 3½ tbsp sesame oil
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    46g 66%
  • Saturates

    11g 57%
  • Sugars

    5g 5%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 63.3g Protein 46.8g Fibre 6.9g


  1. First, make the sauce. Heat the coconut milk until simmering. Put the peanut butter in a large bowl and stir in the hot coconut milk. Once combined, whisk in the curry powder, rice wine vinegar, soy sauce, garlic & ginger paste and 1½ tbsp sesame oil, along with 75-100ml just-boiled water (depending on how thick you’d like the sauce). Measure out 250ml and set aside the remaining 250ml for the Satay sharing platter.
  2. Cook the rice and frozen soya beans to pack instructions. Drain; stir through half the coriander.
  3. Meanwhile, score the pork with a sharp knife in a criss-cross pattern, then rub all over with the remaining sesame oil. Heat a frying pan over a medium-high heat and cook for 12-15 mins, turning halfway, until cooked through. Pour over half of the satay sauce and bubble for 1 min, basting the pork.
  4. Put the rice into serving bowls and top each one with a pork steak; spoon over the remaining satay sauce. Scatter over the spring onions, remaining coriander and peanuts, if using, to serve.

Freezing and defrosting guidelines

Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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