Ease of Preparation: Easy
Yield: 3-4 servings
Ingredients:
- 2 stalks lemongrass, white core thinly sliced
- ½ small yellow onion, diced
- 6 garlic cloves, finely chopped
- 1/3 cup (80 ml) honey
- ¼ cup (60 ml) fish sauce
- 1 tablespoon (15 ml) dark soy sauce
- 1 pound (454 g) thin-cut pork chops
- 2 tablespoons (30 ml) vegetable oil
Method:
To a food processor add lemongrass, onion, garlic, honey, fish sauce and soy sauce.
Purée until smooth.
Place pork chops in flat-bottomed dish and pour over purée. Cover with plastic wrap and put in fridge to marinate overnight.
Add vegetable oil to a large grill pan over high heat.
Cook pork chops over high heat, turning often, until just cooked, roughly 4-5 minutes.
Arrange pork chops on plate with Rice Paper Salad (see recipe).
Serve.