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    Thai Pork Chops

    Source of Recipe

    SOURCE: Oct/Nov 2001 Cooking Pleasures Magazine page 61

    Recipe Introduction

    This is one of the few recipes I have that uses wine - my first try. It really does seem to make a difference in the taste of the meat.

    List of Ingredients

    1 T vegetable oil
    4 center cut pork rib chops (1/2" thick)
    2 red or green jalepeno chiles, seeded, finely chopped *
    2 garlic cloves, finely chopped
    1/4 c fish sauce
    4 t sugar
    1/4 c chopped dry roasted peanuts
    1/4 c chopped fresh cilantro


    Heat in large non stick skillet over medium high heat until hot. Add pork chops; cook 8-10 minutes or until pork chops no longer pink in center. Turn ONCE! Add chiles and garlic into skillet. Cook over medium heat for 1-2 minutes or until softened, stirring occasionally. Stir in fish sauce and sugar. Bring to a boil; boil 1 minute. Pour over pork chops; sprinkle with cilantro and peanuts.

    TIP: Leave seeds and veins in for spicier version.
    BEER/WINE: Why not match a Thai beer such as Sinha with these chops? A medium bodied red wine such as Rhone Valley in France also works well.
    SERVES 4
    Per serving: 270 calories

    Serve these pork chops cooked over jasmine rice. For a quick salad to accompany the chops, top greens with slivered green onions and thinly sliced cucumbers. Dress it with oil and vinegar mixture made with rice wine vinegar and a little grated fresh ginger.

    SOURCE: Oct/Nov 2001 Cooking Pleasures Magazine page 61
    Formatted by Myself




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