Lemon Grass Pork Chops With Mushrooms -

Lemon Grass Pork Chops With Mushrooms

Thai flavourings are used to make an aromatic marinade and a spicy sauce. The sauce can be put together in a pan on the barbecue while the chops and mushrooms are cooking.

Ingredients

4 pork chops, about 225g/8oz each
4 large field mushrooms
45ml/3 tbsp vegetable oil
4 red chillies, seeded and finely sliced 45ml/3 tbsp Thai fish sauce
90ml/6 tbsp lime juice
4 shallots, chopped
5ml/1 tsp roasted ground rice
30ml/2 tbsp spring onions, chopped
Fresh coriander leaves, to garnish
4 spring onions, shredded, to garnish

FOR THE MARINADE

2 garlic cloves, chopped
15ml/1 tbsp sugar
15ml/1 tbsp Thai fish sauce
30ml/2 tbsp soy sauce
15ml/1 tbsp sesame oil
15ml/1 tbsp whisky or dry sherry
2 stalks lemon grass, finely chopped
2 spring onions, chopped

Details

Serves: 4

Method

1. To make the marinade, mix all the ingredients together . Arrange the pork chops in a shallow dish. Pour over the marinade and leave for 1-2 hours.

2. Place the mushrooms and marinated pork chops on a rack and brush with 15ml/1 tbsp vegetable oil. Cook the pork chops on a medium-hot barbecue for 10-15 minutes and the mushrooms for about 2 minutes, turning once. Brush both with the marinade while cooking.

3. Meanwhile, heat the remaining oil in a small frying pan, then remove from the heat and mix in the remaining ingredients. Put the pork chops and mushrooms on a serving plate and spoon over the sauce. Garnish with the fresh coriander leaves and shredded spring onions.

Related food category:

• Pork and Bacon