Ingredients

1 clove	garlic, finely chopped
2	green onions/scallions, finely chopped		30 g
1 1/2 tbsp	fresh cilantro, chopped, plus some whole leaves to garnish		3 g
2 tbsp	fish sauce (nam pla)		30 mL
2 1/2 tbsp	lime juice, freshly squeezed		1 1/4 lime
1 tbsp	soy sauce, low-sodium		15 mL
1 tsp	sugar		4 g
1/2 tbsp	sesame seed oil		8 mL
1/2 tbsp	whisky		8 mL
2	pork chops with bones, or boneless		360 g
4	Portobello mushrooms		170 g
1 tbsp	canola oil		15 mL
1	shallots		40 g
1/2	dried chili peppers, to taste		0.4 g
2 tsp	cornstarch		5 g

Method

Marinate

1. Finely chop the garlic, half of the scallions and half of the cilantro leaves, then put them in a shallow dish. Pour in ¼ of the fish sauce and ¼ of the lime juice, the whole soy sauce, sugar, sesame oil, and whiskey. Arrange the pork chops in the dish, turning them a couple times to cover well with the marinade. Cover the dish with plastic wrap then let marinate in the refrigerator 1-2 hours, or overnight.

Broil or grill outdoors

2. Place the pork chops on an oiled medium-hot grill. Cook about 10 min, turning them once, and brush them occasionally with the marinade while cooking.
3. Prepare the mushrooms, brush them with a little canola oil and place them on the grill. Cook about 2 min, turning them once. Alternatively, put the pork chops and the mushrooms on the rack of a broiler pan then cook them in the oven under a preheated broiler 7-10 cm from the heat.
4. While the meat is cooking, heat the remaining canola oil in a small frying pan over medium heat. Chop the shallots, add them to the pan and sauté about 2 min. Add the minced chili pepper, cornstarch, the remaining fish sauce and lime juice. Cook 1 min with stirring.
5. Transfer the pork chops and mushrooms to individual serving plates and spoon the sauce over them. Garnish with a few cilantro leaves and remaining chopped scallions.