Vietnamese Grilled Pork
Ingredients:
6 organic pork chops
4 tbsp. Tillamook butter
1/2 cup sugar
6 organic scallions (or 1/3 cup shallots) chopped
1 tbsp. lime juice from fresh squeezed lime
1 tbsp. fish sauce (Squid brand)
1/2 tsp. salt
Directions:
Rinse thawed chops, tenderize with a basic meat tenderizer (or rolling pin) & place in a large mixing bowl, set aside. In a large saucepan, melt the butter. Add the sugar to the melted butter, cooking over medium heat until sugar starts to melt. Stir occassionaly until it’s melted to a caramel color. Add the chopped scallions, lime juice, fish sauce, & salt to the melted sugar. Continue to cook stirring constantly until the scallions are soft (a couple minutes). Pour the sugar sauce over the chops & coat them thoroughly. The chops should be infused with the caramel sauce so really let it soak in. Grill the chops over medium-high heat for 1 minute per side, brushing any extra caramel sauce onto each side. Use a meat thermometer to determine safe consumption temperature. (Should be 1-2 minutes per side). Be careful not to overcook because our pork is very lean. Enjoy!
