Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 12 : 00 Active Time: 0 : 45
Ingredients
Preparation
1. Place the pork chops on a flat work surface and using a meat pounder or rolling pin wrapped in wax paper, pound to 1/2-inch thick.
2. In a mortar or blender, pound or grind the peppercorns and star anise to a fine powder. Add the lemongrass, garlic, and shallot and pound or blend until a puree forms. Add the fish sauce, soy sauce, sesame oil, sugar, and five-spice powder and mix well.
3. Put the pork chops in a shallow bowl, add the marinade, and turn to coat. Cover and refrigerate overnight or marinate at room temperature for 2 hours.
4. Heat a grill to high. Bring the pork chops to room temperature.
5. Remove the chops from the marinade and grill over high heat, turning once, until nicely charred on both sides, about 8 minutes total.
6. Transfer to a cutting board and cut each chop into several strips, leaving the bone attached. Reassemble the strips on a serving platter to look like whole chops.
Serve with Nuoc Cham or other dipping sauce.
This recipe also works well with boneless chicken thighs or other white meat. .
Each (app 3/4 cup) serving contains an estimated:
Cals: 233: FatCals: 94, TotFat: 10g
SatFat: 3g, PolyFat: 2g, MonoFat: 5g
Chol: 72mg, Na, 490 mg, K: 500mg
TotCarbs: 10g, Fiber: 1g, Sugars: 3g
NetCarbs: 9g, Protein: 23g
