You might recognize this recipe — if you’ve been reading this blog for more than two years, that is – and by now you know I wouldn’t hit you with a re-run if it wasn’t something I really, really liked. It was absolutely my intention to share a new recipe today. But I stumbled upon this one and I couldn’t resist making it again!
For the record, I DID make a brand new recipe last night and it was awesome. It involves ravioli and a sundried tomato cream sauce. And it’s LIGHT! But I’m not sharing that here today. Tune in next time ravioli go on sale, LOL.
Take advantage of both the great price on boneless pork chops ($2.49 per pound!) and the gorgeous grilling weather and try these chops sometime this week!
SOUTHEAST ASIAN PORK CHOPS
Source: Adapted from foodandwine.com
2 T. vegetable oil
1/4 c. honey
1/4 c. Asian fish sauce (find this on the top shelf in the Asian aisle)
4 cloves garlic, pressed or finely minced
¼ c. minced yellow onion (the original recipe called for shallots, but I forgot them – and yellow onions are on sale!)
2 t. ground black pepper
6 boneless pork chops (on sale), pounded to about ¼ to ½” thick
Jasmine Rice and Carrot Relish, recipe follows
In a large glass measuring cup, combine the oil, honey, fish sauce, garlic, onion, and pepper. Place the pounded pork chops in a large ziplock bag and pour the marinade into the bag. Press out the air and refrigerate overnight (I only had 7 hours and they still turned out great).
Fire up your grill. Brush the grill with oil and cook the pork chops over high heat until nicely charred and just cooked through, about three minutes on the first side and two on the second. Serve immediately with the rice and the carrot slaw.
JASMINE RICE AND CARROT SLAW
1 1/3 c. jasmine rice
2 1/3 c. water
2 T. lime juice (please use fresh lime juice and pass on the green bottle, blech)
1 T. vegetable oil
1 ½ t. honey
1 T. chopped fresh mint, plus additional for garnish if desired
1 clove garlic, minced
½ jalapeno pepper, seeded and minced
4 medium carrots, peeled and shredded
In a saucepan, combine the rice and water and bring to a boil. Cover and cook over low heat for 12 minutes. Quickly remove the lid and wipe off any water that clings to it. Immediately recover the rice and let stand off the heat for 5 minutes. Fluff the rice with a fork and cover.
In a bowl, combine the lime juice with the vegetable oil, fish sauce, mint, garlic, and chili. Add the carrots and toss to coat with the sauce. Serve the carrot slaw over the rice.
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