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LEMONGRASS
PORK CHOPS WITH MUSHROOMS
Thai
flavorings are used to make an aromatic
marinade and a spicy sauce. The sauce can
be put together in a pan on the grill while
the chops and mushrooms are cooking.
4
pork chops, about 8 ounces each
4 large field mushrooms
3 tablespoons vegetable oil
4 fresh red chilies, seeded and finely sliced
3 tablespoons Thai fish sauce
6 tablespoons lime juice
4 shallots, chopped
1 teaspoon roasted ground rice
2 tablespoons chopped scallions
Fresh cilantro leaves, to garnish
4 scallions, shredded, to garnish
FOR
THE MARINADE
2 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon Thai fish sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon whiskey or dry sherry
2 stalks lemongrass, finely chopped
2 scallions, chopped
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To
make the marinade, mix all the ingredients. Arrange
the pork chops in a shallow dish. Pour the marinade
over them and let sit for 1-2 hours.
Place
the mushrooms and marinated pork chops on a rack
and brush with 1 tablespoon vegetable oil. On
a medium-hot grill, cook the pork chops for 10-15
minutes and the mushrooms for about 2 minutes,
turning once. Brush both with the marinade while
cooking.
Meanwhile,
heat the remaining oil in a small frying pan,
then remove from the heat and mix in the remaining
ingredients. Put the pork chops and mushrooms
on a serving plate and spoon the sauce over them.
Garnish with the fresh cilantro leaves and shredded
scallions.
Serves
4.
[The
Barbecue and Grill Book, Sizzling Ideas for Delicious
Outdoor Eating - Christine France]
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