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grilling Thai
Thai Pork Chops with a Spicy Vegetable Salad Recipe-14187

Photo by: Joseph De Leo
Comments: 0


Familiar pork chops come alive with new tastes when they are presented on a decorative platter topped with this exciting Thai-dressed salad. Asian fish sauce, with its pungent, slightly sweet, salty taste, is an essential ingredient in Thai cooking. When combined with other ingredients, its flavor is quite subtle.

Yield: Serves 4


For the pork chops:

  • 4 center cut pork chops, cut about 1¼ inches thick (each about 12 ounces)
  • Salt and freshly ground black pepper, to taste
  • ¼ cup fresh lime juice
  • ¼ cup olive oil
  • 2 tablespoons Asian fish sauce

For the spicy vegetable salad:

  • Juice of 2 limes
  • 2 tablespoons Asian fish sauce
  • 1 teaspoon sugar
  • 1 medium-size ripe tomato, halved lengthwise and cut into thin wedges
  • ½ hothouse cucumber (seedless), peeled and thinly sliced
  • 4 scallions (white bulbs and 3 inches green), thinly sliced
  • ½ cup pale green celery heart leaves, coarsely chopped
  • 3 shallots, thinly sliced
  • 1 to 2 teaspoons finely minced green jalapeno pepper, to taste


1. Place the pork chops in a bowl. Sprinkle them generously with salt and pepper. Combine the lime juice, olive oil, and fish sauce in a spouted measuring cup, and pour the marinade over the chops. Toss to coat them well. Marinate, loosely covered, at room temperature for 2 to 4 hours; or cover and refrigerate for 6 hours, turning the chops occasionally.

2. Shortly before serving time, prepare the Spicy Vegetable Salad: Whisk the lime juice, fish sauce, and sugar together in a small bowl. Set it aside.

3. In a large bowl, toss together the tomato, cucumber, scallions, celery leaves, shallots, and jalapeño. Set this aside.

4. Preheat a barbecue grill to high.

5. Remove the chops from the marinade. Oil the grill rack well, and arrange the chops on it. Grill, basting often with the marinade, for 7 minutes per side.

6. Arrange the chops on an oval serving platter. Toss the reserved dressing and the salad together, and spoon over the pork chops. Serve immediately.

© 2008 Sheila Lukins

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

607kcal (30%)
76mg (8%)
18mg (30%)
45mcg RAE (1%)
228mg (76%)
1138mg (47%)
9g (44%)
27g (42%)
3mg (15%)

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