Lemon Grass Pork Chops Dated 1952
From chefmeow 16 years ago
- 20 minutes to make
- Serves 4
LEMON GRASS PORK CHOPS DATED 1952 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Weir Estate in Canton, Texas in 1990.
Ingredients
- 2 cloves minced garlic shopping list
- 4 pork chops shopping list
- 1/2 teaspoon white pepper shopping list
- 2 tablespoons sugar shopping list
- 2 tablespoons fish sauce shopping list
- 2 tablespoons soy sauce shopping list
- 1 tablespoon oriental sesame oil shopping list
- 1 tablespoon cognac, whiskey or wine shopping list
- 2 tablespoons chopped lemon grass citronella shopping list
- 1 tablespoon finely chopped green onion scallion or spring onion shopping list
- 2 tablespoons coconut milk shopping list
How to make it
- Broiling over charcoal is a common Thai cooking method which gives meat a distinctive flavor.
- Boneless pieces of pork threaded onto skewers can be substituted for the chops in a delicious variation of this recipe.
- Mix together the marinade ingredients then thoroughly combine with the pork chops.
- Allow to sit for 10 minutes.
- Broil/grill the meat over charcoal for about 8 minutes on each side, or until done.
- Serve with sweet and sour sauce or other dip of your choice.
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