Thai spicy pork chops

Yield: 8 Servings

Measure Ingredient
¼ cup Olive oil
¼ cup Honey
¼ cup Minced garlic
3 tablespoons Thai sweet black bean sauce
2 tablespoons Thai fish sauce
2 tablespoons Finely chopped cilantro
1 tablespoon Garlic powder
2 teaspoons Minced serrano chilies
2 teaspoons Black pepper
2 teaspoons Ground coriander
2 teaspoons White pepper
8 \N 3/4 in thick pork chops
\N \N Thai chili fish sauce (Recipe separate)

In a large bowl, combine all ingredients except pork chops and Thai chili fish sauce, and whisk to blend well. Add pork chops and rub gently to coat. Cover bowl with plastic wrap and refrigerate for at least 6 hrs, preferably overnight. On a charcoal grill, cook pork chops for about 7 minutes on each side. (Or bake in a preheated 375 degree oven for 12 to 14 minutes.) Serve with Thai chili fish sauce.

Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.

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