Cilantro-flavoured Pork Chops with Mushrooms

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.