| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood | Thai | Thai, Pork | 8 | Servings |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1/4 | c | Honey |
| 1/4 | c | Minced garlic |
| 3 | tb | Thai sweet black bean sauce |
| 2 | tb | Thai fish sauce |
| 2 | tb | Finely chopped cilantro |
| 1 | tb | Garlic powder |
| 2 | ts | Minced serrano chilies |
| 2 | ts | Black pepper |
| 2 | ts | Ground coriander |
| 2 | ts | White pepper |
| 8 | 3/4 in thick pork chops | |
| Thai chili fish sauce (Recipe separate) |
INSTRUCTIONS
In a large bowl, combine all ingredients except pork chops and Thai chili fish sauce, and whisk to blend well. Add pork chops and rub gently to coat. Cover bowl with plastic wrap and refrigerate for at least 6 hrs, preferably overnight. On a charcoal grill, cook pork chops for about 7 minutes on each side. (Or bake in a preheated 375 degree oven for 12 to 14 minutes.) Serve with Thai chili fish sauce. Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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