Pork Chops with Field Mushrooms Recipe

SALLY'S ASIAN RECIPES
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 favorites with everyone and are delicious served with noodles or rice.







Ingredients: (Serves 4)


4 pork chops
4 large field (portabello) mushrooms
45 ml/3 tablespoons vegetable oil
4 fresh red chilies, seeded and thinly sliced
45 ml/3 tablespoons Thai fish sauce
90 ml/6 tablespoons fresh lime juice
4 shallots, chopped
5 ml/1 teaspoon roasted ground rice
30 ml/2 tablespoons scallions (spring onions), chopped
Shredded scallions (spring onions), to garnish
Cilantro (coriander) leaves, to garnish

For the marinade:
2 garlic cloves, chopped
15 ml/1 tablespoon granulated sugar
15 ml/1 tablespoon Thai fish sauce
30 ml/2 tablespoons soy sauce
15 ml/1 tablespoon sesame oil
15 ml/1 tablespoon whisky or dry sherry
2 lemon grass stalks, finely chopped
2 scallions (spring onions), chopped

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


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 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.

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 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.

[source from www.asianonlinerecipes.com]