Grilled Pork Chops with Smashed Cucumbers and Green Curry Vinaigrette
Crushed coriander seeds add fruity spice and crunchy texture to these grilled pork chops. The accompanying cucumber salad is tangy and spicy. The secret? Store-bought Thai green curry paste, which I love because it's packed with lemongrass, green chiles, shallot and ginger. This fragrant paste is usually simmered into curries but here I whisk it into a dressing for cucumbers.
Preheat a grill or cast-iron grill pan to medium-high heat and oil the grates.
Brush the pork chops with oil, then sprinkle them all over with salt, pepper, the lime zest, coriander and red pepper.
Grill the pork chops, flipping, until lightly charred and an instant-read thermometer inserted near the bone registers 135 degrees F, about 10 minutes; transfer to a plate and tent with foil.
Meanwhile, whisk the curry paste with the vinegar and oil in a serving bowl; season the dressing with salt and pepper.
Cut the cucumbers crosswise into manageable pieces. Lightly smash the pieces with the side of your knife or the palm of your hand, then tear them into bite-size chunks; transfer to the serving bowl. Toss the cucumbers in the dressing, and then fold in the chiles, shallot and cilantro. Season the salad with salt and pepper. Serve alongside the pork chops.