Meat Recipes - Pork Chops with Field Mushrooms Recipe

Ingredients

• 4 pork chops

• 4 large field (portabello) mushrooms

• 45ml/3 tbsp vegetable oil

• 4 fresh red chilies, seeded and thinly sliced

• 45ml/3 tbsp fish sauce

• 90ml/6 tbsp fresh lime juice

• 4 shallots, chopped

• 5ml/1 tsp roasted ground rice

• 60ml/4 tbsp spring onions (scallions), shredded

• coriander (cilantro) leaves, to garnish

For the marinade:

• 2 garlic cloves, chopped

• 15ml/1 tbsp sugar

• 15ml/1 tbsp fish sauce

• 30ml/2 tbsp soy sauce

• 15ml/1 tbsp sesame oil

• 15ml/1 tbsp whisky or dry sherry

• 2 lemon grass stalks, finely chopped

• 2 spring onions (scallions), chopped

Serves 4

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Method:

1. Make the marinade. Combine the garlic, sugar, sauces, oil and whisky or sherry in a large, shallow dish. Stir in the lemon grass and the chopped spring onions.

2. Add the pork chops, turning to coat them in the marinade. Cover and leave to marinate for 1-2 hours.

3. Lift the chops out of the marinade and place them on a barbecue grid over hot coals or on a grill (broiler) rack Add the mushrooms and brush them with 15ml/1 tbsp of the oil.

4. Cook the pork chops for 5-7 minutes on each side and the mushrooms for about 2 minutes. Brush both with the marinade while cooking.

5. Heat the remaining oil in a wok or small frying pan, then remove the pan from the heat and stir in the chilies, fish sauce, lime juice, shallots, ground rice and half the shredded spring onions.

6. Put the pork chops and mushrooms on a large serving plate and spoon over the sauce. Garnish with the coriander leaves and remaining shredded spring onion.

Note: Barbecued pork chops are delicious with noodles and rice.