Bhappy's kitchen's Note:
These fresh, lively and finger lickin good pork chops combine the best of flavours from Thailand and Vietnam - a perfect complement to Vietnamese Rice Noodle Salad posted by Trinkets.
My Private Note
Units: US | Metric
- 4 pork chops
- 4 large field mushrooms (portabello)
- 3 tablespoons vegetable oil
- 4 small red chilies, seeded and thinly sliced
- 3 tablespoons fish sauce
- 6 tablespoons fresh lime juice
- 4 shallots, chopped
- 1 teaspoon roasted rice flour
- 1To make the marinade, combine the garlic, sugar, sauces, oil and whisky or sherry in a ziplock bag. Stir in the lemon grass and scallions. Add the pork chops, turning to coat them in the marinade. Cover and leave to marinate for 1-2 hours, and up to 24 hours for the most flavour.
- 2Lift the chops out of the marinade and place them on a barbecue over hot coals or on a grill (broiler) rack. Add the mushrooms and brush them with 15 ml/1 tablespoon of the oil. 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.
- 3Heat 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 chopped scallions. Put the pork chops and mushrooms on a large serving plate and spoon over the sauce. Garnish with the cilantro leaves and shredded scallions.
- 4To make your ground rice: in a dry non-stick fry pan toast dry uncooked rice until it is a light brown, then using either a mortar and pestle or a spice grinder, grind until it is a powder.
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Nutritional Facts for Vietnamese Grilled Pork Chops With Mushrooms
Serving Size: 1 (384 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 423.1
- Calories from Fat 253
- Total Fat 28.1 g
- Saturated Fat 6.7 g
- Cholesterol 75.0 mg
- Sodium 1717.7 mg
- Total Carbohydrate 14.0 g
- Dietary Fiber 1.3 g
- Sugars 4.8 g
- Protein 26.3 g
The following items or measurements are not included: