Cilantro-flavoured Pork Chops with Mushrooms

40 Reviews
79% would make this recipe again

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

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Marinade : 1 h Preparation : 10 min Cooking : 10 min
290 calories/serving


1 clove garlic, finely chopped
2 green onions/scallions, finely chopped
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 15 mL
1 tsp sugar 4 g
1/2 tbsp sesame seed oil 8 mL
1/2 tbsp whisky [optional] 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 0.2 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

per 1 serving (200 g)


% Daily Value




14 g

22 %

Saturated 3.2 g
+ Trans 0.1 g

17 %


70 mg


490 mg

20 %


11 g

4 %


2 g

7 %


2 g

Net Carbs

9 g


30 g

Vitamin A

6 %

Vitamin C

18 %


5 %


11 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 1
Meat and Alternatives 3 ½
Fats 1 ½
Other Foods 0

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40 Reviews (37 with rating only) 79% would make this recipe again
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021

Maybe it was just me, but I was not impressed with the result. I have had way better pork chops, with way less prep time. The mushrooms were nice and filling. I put them on a bed of baby spinach sauteed with garlic and balsamic. I made the sauce, but didn't use it because it was way too spicy (and I like spicy).

Useful 0
june 26, 2013

This is the first time I have ever used fish sauce. The odor was repulsive. There was a stench to say the very least. I could barely eat the pork chop because I knew what it had soaked in. I will never use fish sauce again. I threw the sauce away.

Useful 0
may 22, 2013 | I would make this recipe again

Due to my family's tastes I omitted the cilantro and the chilies. Funny, it turned out fantastic and they LOVE the sauce, and said it's a keeper.

Useful 0

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