Pan-Roasted Pork Chops with Homemade Chile Jam
INGREDIENTS
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18 dried Thai bird or chile de arbol chiles
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1/2 cup vegetable oil
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8 cloves garlic, very thinly sliced
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3 shallots, very thinly sliced
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1/4 cup dried shrimp
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1/4 cup fish sauce
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1/4 cup tamarind concentrate
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2 to 3 tablespoons palm sugar, depending on how sweet you want the jam
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1 teaspoon Thai shrimp paste
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One 1-inch piece galangal, peeled and finely grated (about 3 tablespoons)
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2 tablespoons vegetable oil
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Four 1-inch-thick pork chops (about 2 1/2 pounds)
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Kosher salt
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3/4 cup chicken stock
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Serving suggestions: Thai sticky rice and steamed snow peas
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