Preparation

• In a blender, purée the coconut milk, shallot, garlic, ginger, honey, and turmeric until smooth; set aside.
• 将猪排在衬有纸巾的切菜板上干燥。在一个小碗中，将香菜，小茴香，辣椒和2茶匙搅拌在一起。盐。调味猪排，并与香料混合在一起。
• Heat a 12-inch skillet, preferably cast iron, over medium-high heat. Add the oil, and continue to heat until the oil slides across the pan easily. Arrange the chops in the pan and cook, undisturbed, about 4 minutes. Flip and cook until a meat thermometer inserted into the chops registers 140°F, about 4 minutes more. Transfer the chops to a plate, and tent with foil.
• Pour any excess fat from the pan, and return the pan to medium-low heat. Pour the coconut milk mixture into the pan, season with 1/2 tsp. salt and 1/8 tsp. pepper, and cook, stirring, until reduced and thickened, about 5 minutes. Season to taste with salt and pepper. Pour any juices from the resting pork chops into the pan, and stir until heated through, then stir half of the cilantro into the sauce. Serve the pork chops sprinkled with the remaining cilantro and the sauce on the side.