Barbecue Recipes

PORK CROPS WITH MUSHROOMS

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

INGREDIENTS
4 pork chops, about 8 ounces each
4 large field mushrooms
3 tablespoons vegetable oil
4 fresh red chilies, seeded and finely sliced
3 tablespoons Thai fish sauce
6 tablespoons lime juice
4 shallots, chopped
1 teaspoon roasted ground rice
2 tablespoons chopped scallions fresh cilantro leaves, to garnish
4 scallions, shredded, to garnish

FOR THE MARINADE
2 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon Thai fish sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon whiskey or dry sherry
2 stalks lemongrass, finely chopped
2 scallions, chopped

SERVES 4

1. To make the marinade, mix all the ingredients. Arrange the pork chops in a shallow dish. Pour the marinade over them and let sit for 1—2 hours.

2. Place the mushrooms and marinated pork chops on a rack and brush with 1 tablespoon vegetable oil. On a medium-hot grill, cook the pork chops for 10—15 minutes and tile 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 the sauce over them. Garnish with the fresh cilantro leaves and shredded scallions.