2 thick stalks of fresh lemongrass, peeled
and thinly sliced, or 2 tbsp grated fresh ginger
4 shallots, finely chopped
4 large garlic cloves, finely chopped
2 fresh red chilies, finely chopped
1/2 tsp ground black pepper
4 pork chops, about 2cm / 3/4 inch thick
Place all the
ingredients except the pork chops in a liquidizer or food processor and
blend until finely pureed. Transfer to a shallow dish large enough to
accommodate the chops in a single layer. Add the chops and turn to coat
evenly with the paste. Cover and leave to marinate at room temperature for
at least 2 hours, or overnight in the refrigerator.
barbecue or preheat the grill. Grill the chops until they are browned on
both sides and just cooked through (the juices near the bone should run
clear when pierced with the tip of a sharp knife), about 6-7 minutes on
each side. Serve immediately.
succulent chops with sliced fresh cucumbers or Pickled vegetables and
steamed rice. Pass Chili dipping sauce separately.