Pork Chops with Field Mushrooms

Name: Pork Chops with Field Mushrooms
Yield: Serves Four
Cuisine: Thai
Ingredients: 15 ml/1 tbsp Thai fish sauce; 15 ml/1 tbsp granulated sugar; 2 garlic cloves, chopped; 15 ml/1 tbsp whisky or dry sherry; 2 spring onions (scallions), chopped; 30 ml/2 tbsp soy sauce; 4 pork chops; 4 shallots, chopped; 15 ml/1 tbsp sesame oil; 2 lemon grass stalks, finely chopped; 45 ml/3 tbsp vegetable oil; 45 ml/3 tbsp Thai fish sauce; 4 fresh red chillies, seeded and thinly sliced; 30 ml/2 tbsp spring onions (scallions), chopped, plus shredded; 4 large field (portobello) mushrooms; 5 ml/1 tsp roasted ground rice; coriander (cilantro) leaves, to garnish; spring onions to garnish; 90 ml/6 tbsp fresh lime juice

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

In Thailand, meat is frequently cooked over a brazier or open fire, so it isn’t surprising that many tasty barbecue-style dishes come from there. These fabulous pork chops are great favourites with everyone and are delicious served with noodles or rice.

Ingredients

4 pork chops
4 large field (portobello) mushrooms
45 ml/3

Asia
Thailand
Main course
South East Asia

Method

Make the marinade. Combine the garlic, sugar, sauces, oil and whisky or sherry in a large, shallow dish. Stir in the lemon grass and spring onions.
Add the pork chops, turning to coat them in the marinade. Cover and leave to marinate for 1–2 hours.