Thursday, May 24, 2012
Cilantro-flavoured Pork Chops with Mushrooms
This is one of the best grilled pork chop recipes I've ever tried! The mushrooms weren't too exciting though.
For 2 servings
1 clove garlic, finely chopped
2 green onions/scallions, finely chopped
1-1/2 tbsp. fresh cilantro, chopped, plus some whole leaves for garnish
2 tbsp. fish sauce (nam pla)
2-1/2 tbsp lime juice, freshly squeezed
1 tbsp. soy sauce, low-sodium
1 tsp sugar
1/2 tbsp. sesame seed oil
1/2 tbsp. whiskey
2 pork chops with bones or boneless
4 Portobello mushrooms
1 tbsp. canola oil
1/2 dried chili peppers, to taste
2 tsp. cornstarch.
Finely chop the garlic, half of the scallions and half of the cilantro leaves, then put them in a shallow dish. Pour in 1/4 of the fish sauce and 1/4 of the lime juice, the whole soy sauce, sugar, sesame oil and whiskey. Arrange the pork chops in the dish, turning them a couple times to cover well with the marinade. Cover the dish with plastic wrap, then let marinate in the refrigerator 1-2 hours, or overnight.
Place the pork chops on an oiled medium-hot grill. Cook about 10 minutes, turning them once, and brush them occasionally with the marinade while cooking.
Prepare the mushrooms, brush them with a little canola oil and place them on the grill. Cook about 2 minutes, turning them once. Alternatively, put the pork chops and the mushrooms on the rack of a broiler pan then cook them in the oven under a preheated broiler 7-10 cm from the heat.
While the meat is cooking, heat the remaining canola oil in a small frying pan over medium heat. Chop the shallots, add them to the pan and saute about 2 minutes. Add the minced chili pepper, cornstarch, the remaining fish sauce and lime juice. Cook 1 minute with stirring.
Transfer the pork chops and mushrooms to individual serving plates and spoon the sauce over them. Garnish with a few cilantro leaves and remaining chopped scallions.