Sunday Supper: Vietnamese-Style Pork Chops With Caramel Sauce Recipe

• 6 quarter-inch-thick boneless pork chops
• 1/3 cup sugar
• 2 shallots, finely chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon
• 1/2 teaspoon salt

1. Place the pork chops between two sheets of plastic wrap, leaving a large margin or wrap around chops. Pound pork flat with a meat pounder or rolling pin until about 1/8 inch thick. Halve the chops lengthwise and place them in a bowl.
2. In a heavy saucepan over medium heat, cook the sugar, dry and without stirring, until it starts melting. Keep cooking, now stirring occasionally with a wooden spoon, until it melts into a caramel.
3. Add the shallots, lime juice, fish sauce, and salt. The caramel will harden, but keep cooking, now stirring constantly, until it dissolves and the shallots soften, about 2 minutes. Pour this sauce over the pork, tossing until meat is coated.
4. Lightly oil a grill pan and heat it over medium-high heat until hot but not smoking (or, in this case an electric grill press). Cook the pork in batches, turning once, until just cooked through, about a minute a side.

pork chops, sugar, shallots, lime juice, salt

Taken from www.seriouseats.com/recipes/2008/03/sunday-supper-vietnamesestyle-pork-chops-with.html (may not work)