Pork Chops with Field Mushrooms

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

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.