To make the Thai peanut sauce: place the coconut milk, sweet chili sauce, peanut butter, rice vinegar, brown sugar, garlic, and ginger in a food processor and blend.
To make the coconut rice: In a medium pot, add jasmine rice, coconut milk, water and salt over medium-high heat.
Bring to a boil, reduce the heat to low and cover. Let the rice simmer for 15 to 20 minutes, until all of the liquid has been absorbed. I like to stir it every few minutes to make sure the rice doesn’t stick to the bottom.
To make the peppers and pork chops: Add 2 tablespoons of olive oil to a large skillet over medium-high heat. Add bell peppers and cook until softened, about 5 to 7 minutes. Transfer the peppers to a plate.
Add the remaining 2 tablespoons of olive oil to the pan.
Pat the pork chops dry with a paper towel and season with salt and pepper.
Once the oil is hot, add the pork chops. Cook for 5 to 7 minutes on each side, depending on the thickness of your pork chops. Cook until the pork is cooked through and at least 145 degrees F throughout.
Add the Thai peanut sauce to the pan with the pork chops and cook for 1 to 2 minutes, until warmed through.
Serve the pork chops topped with bell peppers, Thai peanut sauce, a sprinkle of chopped cilantro, and a side of the coconut rice. Enjoy!