Cilantro-flavoured Pork Chops with Mushrooms

39 Reviews
78% 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.

Marinade : 1 h Preparation : 10 min Cooking : 10 min
290 calories/serving
  • Easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Diabetes-friendly
  • Heart-healthy

Ingredients

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

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

  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)

Amount

% Daily Value

Calories

290

Fat

14 g

22 %

Saturated 3.2 g
+ Trans 0.1 g

17 %

Cholesterol

70 mg

Sodium

490 mg

20 %

Carbohydrate

11 g

4 %

Fibre

2 g

7 %

Sugars

2 g

Net Carbs

9 g

Protein

30 g

Vitamin A

6 %

Vitamin C

18 %

Calcium

5 %

Iron

11 %

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
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

DIABETES Exchange

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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Members' Reviews

39 Reviews (36 with rating only ) 78% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful
Andrea100
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
Weboughtafarm
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
march 29, 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

Top Reviews

View All Reviews
march 29, 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
Andrea100
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
Weboughtafarm
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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