Grilled Pork Chop

5 bone-in pork chop 

5 teaspoon fish sauce 

1 T minced garlic 

Marinate the pork chop in the fish sauce and garlic for at least 3-4 hrs in the refrigerator. I marinated it overnight

In a large frying pan put in some Olive oil fry up the pork chop. I like to get my pork chop sear on high heat so both side will get that nice golden color then I turn down the heat to medium low and cover for about 15 minutes. 

Sauce: 

2 T hoisin sauce 

2 T soy sauce 

2 T fish sauce 

1 teaspoon minced garlic 

3 T sugar 

1/2 C water 

Cook in a sauce pan for about 10-15 minutes...Continuely stir 

***Pour this sauce on top of the pork chop and cook for another 5 minutes so it caramelize ... Serve over rice 

Sweet Potato and Pineapple Pork Chop

I love pork chop...but  I only have three good recipe

for them and they all consist of pan frying them.  So when one of the ladies posted this on our FB group...I HAD to try it...it was delicious and the BEST PART is that it was all in 1 PAN!!! 

INGREDIENTS: 

6 pieces of center cut porkchop 

2 Tablespoon butter---I rubbed each piece of porkchop with some butter then seasoned them

*** I also cut little pieces of butter to drop on top before I started baking*** 

1 teaspoon of garlic powder 

1 teaspoon onion powder 

1 teaspoon of TONY chachere's 

1/4 teaspoon crack pepper

1 teaspoon brown sugar

**** I made it the 2nd time and I used 1 package of the HIDDEN VALLEY dried ranch ...it was delicious because this made the sweet potato very flavorful ....

2 big sweet potato---peel and cubed into 1 inch 

1 can of sliced pineapple--I drained the water 

BAKE at 350 for 1 hour 

I covered the first 30 minutes to render some juice then I uncover the last 30 minutes 

SERVE over rice pilaf...delicious!!!

Lemongrass Pork Chop

Lemongrass Pork Chop 

Ingredients: 

¾ cup sugar ( I like to use brown sugar) or you can substitute honey 

5 tablespoons fish sauce

1 stalk lemongrass, finely chopped (remember to bruise the lemongrass first-- it brings out the flavor) they also sell lemongrass in the freezer department if you can't find fresh ones 

2.     clove garlic, chopped

1 shallot, finely chopped

1 Thai green chili or other small green chili, stemmed and finely chopped

¼ teaspoon black pepper

4       bone-in center-cut pork loin chops (each about 12 ounces and 1 inch thick)

1. In a bowl, combine the sugar, fish sauce, lemongrass, garlic, shallot, chili, and black pepper. Whisk until the sugar dissolves. Arrange the pork chops in a rimmed dish in a single layer. Pour the marinade over, cover with plastic wrap, and let marinate at room temperature for 1 hour. (The pork can also be refrigerated overnight. Bring meat to room temperature before grilling).

2. When your grill is ready.. Set the pork chop and grill. You can also cook the chops on the stove or bake it. I just love the taste of food on the grill.

3. Remove the pork chops from the marinade, discard the marinade, and set chops on the hottest part of the grill. Cook for 1 minute, then turn, and cook 1 minute more. Move chops to the cooler side of the grill and cook, turning once, for about 15 minutes total (depending on the thickness of your chops). 

4. Transfer the chops to a platter and set aside for 10 minutes. Cut the meat from the bone and slice the meat across the grain on the diagonal. Serve meat with the bone. 

Serve with jasmine rice 

I LOVE to eat my pork chop with a sunny side egg...love when the yolk runs over the rice.

 

Goes great with steam green beans or sliced cucumber 

Enjoy!!!