Serves: 4
Total Calories: 614

8 3/4 inch thick pork chops
MARINADE
1/4 cup olive oil
1/4 cup honey
1/4 cup finely chopped garlic
3 tablespoons Thai sweet black bean sauce
2 tablespoons Thai fish sauce
2 tablespoons finely chopped cilantro
1 tablespoon granulated garlic
2 teaspoons finely chopped serrano chile
2 teaspoons ground coriander
2 teaspoons black pepper
2 teaspoons white peppers
THAI CHILI FISH SAUCE
6 tablespoons Thai fish sauce
5 tablespoons thinly sliced scallion
3 tablespoons fresh lime or lemon juice
3 tablespoons finely chopped cilantro
1 1/2 tablespoons finely chopped serrano chile
2 teaspoons roasted chili paste
1/2 teaspoon finely chopped garlic

Combine marinade ingredients in a large bowl and whisk until well blended. Add pork chops and rub gently to coat all surfaces. Cover bowl with plastic wrap and refrigerate at least 6 hours, preferably overnight.

For chili fish sauce, combine all ingredients in a small bowl and mix well.

Prepare charcoal grill. Grill pork chops about 7 minutes on each side. (Alternatively, bake in preheated 375 F oven for 12 to 14 minutes.) Divide chops among 4 serving plates. Serve sauce with chops.

Nutritional Facts:

Serves: 4
Total Calories: 614
Calories from Fat: 309

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Grilled Fillet of Beef
Spicy Pork Chops with Thai Chili Fish Sauce
Rosemary Baby Lamb with Curry Yogurt Sauce