Preparation

Braising isn't just for feeding a crowd. When you braise a single pork chop, you get all that falling-apart tenderness and deep flavor concentration, but you can actually finish it in under 45 minutes.

The tamarind brings a fruity sourness that balances the richness of coconut milk, while palm sugar adds caramel notes. This is the kind of solo dinner that makes you grateful you're eating alone so you can lick the plate without judgment.

Preparation

1. Pat pork chop dry and season both sides with salt and pepper.
2. Heat oil in a small, deep skillet or saucepan over medium-high heat. Sear the pork chop for 3-4 minutes per side until golden brown. Remove and set aside.
3. In the same pan, add garlic and half the sliced chili. Fry for 30 seconds until fragrant.
4. Add tamarind paste, fish sauce, palm sugar, coconut milk, and water. Stir well to combine and dissolve the sugar.
5. Return pork chop to the pan. The liquid should come about halfway up the chop. Bring to a simmer, then reduce heat to low, cover, and braise for 35-40 minutes, turning once halfway through, until the pork is very tender.
6. While pork braises, make the cucumber relish by combining diced cucumber, rice vinegar, sugar, and a pinch of salt in a small bowl. Let it sit to pickle lightly.
7. When pork is done, remove it to a plate. If the sauce is too thin, increase heat and reduce it for 2-3 minutes until slightly thickened.
8. Pour sauce over pork chop. Top with cucumber relish, remaining chili slices, crushed peanuts, and cilantro.