Thai Pork Chops

• 1 whole Stalk Of Lemongrass, Minced
• 2 whole Kaffir Lime Leaves, Chopped
• 2 cloves Garlic, Minced
• 1 teaspoon Fish Sauce
• 1 teaspoon Sriracha Sauce
• 1 whole Shallot, Minced
• 1/2 cups Coconut Milk
• 5 whole Thin Cut Pork Chops, Bone In

1. Begin by adding all of your ingredients (except pork chops) into a mixing bowl and mixing well.
2. Take your pork chops and add them to a gallon-size Ziploc bag.
3. Add in the marinade, seal the bag, and give a good toss, making sure you get all of your pork chops coated.
4. Place the bag in the refrigerator for at least two hours.
5. Remove the bag from the refrigerator, let it come up to room temperature.
6. Get your grill preheated to a medium to high heat, making sure your grill grates are nice and clean, then add the chops.
7. Close the cover and cook for approximately 1-2 minutes.
8. Open the cover, lift each chop and rotate about 45 degrees.
9. Cover and cook an additional 1-2 minutes.
10. Repeat, however this time, flip the chop over.
11. Your overall cook time should be around 8 minutes or to your desired doneness.
12. Remove and plate with simple white rice.
13. Trust me when I say that when you bite into these chops you get such a wonderful flavor, and one that will definitely be the talk at the table.
14. After creating the marinade, I thought this would also go well with chicken, fish, or shrimp.
15. Enjoy!

stalk of lemongrass, lime leaves, garlic, fish sauce, sriracha sauce, shallot, coconut milk, chops

Taken from tastykitchen.com/recipes/main-courses/thai-pork-chops/ (may not work)