My sister first began cooking at the age of fifteen, when she was living with her cambodian baby daddy. He taught her how to prepare authentic southeast asian food - which she is teaching me, and which I am bastardizing for you!
I don't know if this marinade is Cambodian, Thai, Vietnamese or Laotian; maybe it's all of the above. In any case, it's my favorite way to prepare beef, pork, or chicken for summertime grilling or wintertime broiling.
To see the full instructional photo album, go to: frankie's thai style broiled chops on facebook
Thick cut pork chops – bone in or boneless. Doesn’t matter.
To make the marinade: dice about 2 tablespoons each of garlic, ginger and lemon grass. Pulverize with a mortar and pestle. Add 1 tablespoon soy sauce, 2 tablespoons oyster sauce, and 1 to 2 tablespoons honey. Mix. There’s your marinade!
Coat chops and let marinate for at least 2 hours.
Line a baking pan with aluminum foil. The foil makes clean up easy. Don’t use it if you’re afraid it causes Alzheimer’s.
Place an oven rack five to six inches from the heating element. Turn oven on to broil (“high broil” if you have the option).
Broil each side for about 6 minutes.
If you don’t get some blackening in 6 minutes, try putting the rack closer to the element rather than cooking longer. The idea is to achieve the beginning of charring without drying out the meat.