Instructions: Puree peanuts and chile oil in food processor. Add garlic, ginger, shallots, cilantro, vinegar, hoisin sauce, hot chile sauce, soy sauce, sesame oil, plum sauce and honey and pulse until mixed. (Marinade can be made up to 3 days ahead and refrigerated.)

Place chops in single layer in shallow glass dish. Pour 1/2 marinade over chops, turning to coat. Marinate in refrigerator at least 6 hours but no more than 12. Reserve remaining marinade for sauce.

Let chops come to room temperature before cooking. Remove from marinade and shake off excess. Discard marinade. Season chops with salt and pepper to taste.

Grease grill grate or broiler rack. Grill chops over high heat, turning as necessary to prevent scorching, until seared on both sides, 7 to 10 minutes for medium rare, depending on thickness of chops. Or broil about 8 inches from heat source, turning as necessary to prevent scorching, until seared on both sides, about 8 minutes for medium rare. Insert point of sharp knife into thickest part of chop to check for doneness.

Let rest on warm platter 5 minutes before serving. Serve hot and pass reserved sauce.

[YIELD 4 servings.

is New World cuisine-Latin, Caribbean, Asian and American-moves easily from spring into summer entertaining. Excellent examples are a Shanghai noodle salad, spicy East-West barbecued veal chops that pair well with rice or corn on the cob and a lightly textured cheesecake from Norman Van Aken,

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