Cilantro-flavoured Pork Chops with Mushrooms

41 Reviews
79% would make this recipe again

Thai flavourings are used here to make an aromatic marinade and a more or less spicy sauce, that can be adjusted to your taste.

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Marinade : 1 h Preparation : 10 min Cooking : 10 min
290 calories/serving

Ingredients

1 clove garlic, finely chopped
2 green onions/scallions, finely chopped
1 1/2 tbsp fresh cilantro, chopped, plus some whole leaves to garnish 3 g
2 tbsp fish sauce (nam pla) 30 mL
2 1/2 tbsp lime juice, freshly squeezed 1 1/4 lime
1 tbsp soy sauce 15 mL
1 tsp sugar 4 g
1/2 tbsp sesame seed oil 8 mL
1/2 tbsp whisky [optional] 8 mL
2 pork chops with bones, or boneless 360 g
4 Portobello mushrooms 170 g
1 tbsp canola oil 15 mL
1 shallots 40 g
1/2 dried chili peppers, to taste 0.2 g
2 tsp cornstarch 5 g

Method

Marinate

  1. Finely chop the garlic, half of the scallions and half of the cilantro leaves, then put them in a shallow dish. Pour in ¼ of the fish sauce and ¼ of the lime juice, the whole soy sauce, sugar, sesame oil, and whiskey. Arrange the pork chops in the dish, turning them a couple times to cover well with the marinade. Cover the dish with plastic wrap then let marinate in the refrigerator 1-2 hours, or overnight.

Broil or grill outdoors

  1. Place the pork chops on an oiled medium-hot grill. Cook about 10 min, turning them once, and brush them occasionally with the marinade while cooking.
  2. Prepare the mushrooms, brush them with a little canola oil and place them on the grill. Cook about 2 min, turning them once. Alternatively, put the pork chops and the mushrooms on the rack of a broiler pan then cook them in the oven under a preheated broiler 7-10 cm from the heat.
  3. While the meat is cooking, heat the remaining canola oil in a small frying pan over medium heat. Chop the shallots, add them to the pan and sauté about 2 min. Add the minced chili pepper, cornstarch, the remaining fish sauce and lime juice. Cook 1 min with stirring.
  4. Transfer the pork chops and mushrooms to individual serving plates and spoon the sauce over them. Garnish with a few cilantro leaves and remaining chopped scallions.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

290

Fat

14 g

22 %

Saturated 3.2 g
+ Trans 0.1 g

17 %

Cholesterol

70 mg

Sodium

490 mg

20 %

Carbohydrate

11 g

4 %

Fibre

2 g

7 %

Sugars

2 g

Net Carbs

9 g

Protein

30 g

Vitamin A

6 %

Vitamin C

18 %

Calcium

5 %

Iron

11 %

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 1
Meat and Alternatives 3 ½
Fats 1 ½
Other Foods 0

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Reviews

41 Reviews (38 with rating only) 79% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pork | Main courses/Entrées | Barbecue/Broil/Grill | Marinate | Asian

Top Reviews

View All Reviews
Anonyme
october 20, 2021

Maybe it was just me, but I was not impressed with the result. I have had way better pork chops, with way less prep time. The mushrooms were nice and filling. I put them on a bed of baby spinach sauteed with garlic and balsamic. I made the sauce, but didn't use it because it was way too spicy (and I like spicy).

Useful 0
june 26, 2013

This is the first time I have ever used fish sauce. The odor was repulsive. There was a stench to say the very least. I could barely eat the pork chop because I knew what it had soaked in. I will never use fish sauce again. I threw the sauce away.

Useful 0
may 22, 2013 | I would make this recipe again

Due to my family's tastes I omitted the cilantro and the chilies. Funny, it turned out fantastic and they LOVE the sauce, and said it's a keeper.

Useful 0

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