Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Grilled Lemongrass Pork Chops with Cantaloupe Slaw
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 417
- Total Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 80 milligrams
- Sodium
- 1821 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 3 grams
- Sugar
- 20 grams
- Protein
- 32 grams
This recipe highlights the funky, umami-packed fish sauce and spicy chili garlic paste that flavors both components of this dish in different levels, highlighting the flavors of Southeast Asian cuisine. The pork chop — inspired by the Vietnamese lemongrass pork chop — is marinated with some fish sauce, sugar and floral flavor of minced lemongrass. The cantaloupe salad is inspired by the flavors of a green papaya salad: bright with rice vinegar, savory with fish sauce and spicy from chili garlic paste. The pork chops are grilled until caramelized and just cooked through, and pair deliciously with the cantaloupe salad. Garnish with crunchy peanuts and fragrant Thai basil for extra hit of flavor.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 417
- Total Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 80 milligrams
- Sodium
- 1821 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 3 grams
- Sugar
- 20 grams
- Protein
- 32 grams
Ingredients
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Directions
- Preheat a grill to medium-high. Put the pork chops in a shallow dish and season with salt. Add 6 tablespoons lemongrass, 2 tablespoons each fish sauce and brown sugar, 1 tablespoon chili-garlic paste and the vegetable oil and massage into the pork until evenly coated. Set aside at room temperature.
- Make the slaw: Whisk the vinegar, the remaining 1/4 cup fish sauce, 2 tablespoons each brown sugar and lemongrass and 4 teaspoons chili-garlic paste in a large bowl until the sugar is dissolved. Add the coleslaw mix, cantaloupe, peanuts and basil and toss to coat.
- Grill the pork chops, turning once, until marked and just cooked through, 5 to 6 minutes total. Transfer to a plate and let rest.
- Divide the cantaloupe slaw among plates, leaving any excess dressing in the bowl. Top with more chopped peanuts and basil and serve with the pork chops.
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