Cilantro-flavoured Pork Chops with Mushrooms

Cilantro-flavoured Pork Chops with Mushrooms

Thai flavourings are used here to make an aromatic marinade and a more or less spicy sauce, that can be adjusted to your taste.

2 servings
Marinade 1 h
Preparation 10 min

Cooking 10 min

290 calories per serving 


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



  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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts Table

Nutrition Facts

per 1 serving (200g)


% DV*

* DV = Daily Value




14 g

22 %

Saturated 3 g
+ Trans 0.1 g

17 %


70 mg


490 mg

20 %


11 g

4 %


2 g

7 %


2 g


30 g

Vitamin A

6 %

Vitamin C

20 %


4 %


10 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

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Free :
Trans Fat
Low :
Saturated Fat
Source of :
Copper, Iron, Manganese, Vitamin A, Vitamin C, Vitamin D, Vitamin E
Good source of :
Folacin, Magnesium, Pantothenic Acid
Excellent source of :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin K, Zinc
Diet-related health claims :

More info

This recipe is in the following categories: Pork | Main courses/Entrées | Diabetes-friendly | Heart-healthy | Low Saturated Fat | Barbecue/Broil/Grill | Marinate | Asian

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