Directions:
- Heat 1/2 cup of sugar in a 1-qt heavy bottomed saucepan over medium-high heat, swirling pan often, until sugar dissolves and turns to liquid caramel.
- Remove from heat; add 1/4 cup boiling water. Return pan to heat; cook, swirling pan gently, until caramel dissolves in water.
- Remove from heat and let cool.
- Transfer to a food processor along with remaining sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; puree until smooth.
- Place pork chops in a 9″ × 13″ baking dish and pour over puree; cover with plastic wrap and chill overnight.
- Heat a 12″ cast-iron grill pan over high heat. Working in batches, add chops; cook, turning once, until charred in spots and cooked through, about 2 minutes. Serve immediately with rice and chili-garlic sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 798.22 Kcal (3342 kJ) | ||
| Calories from fat | 491.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.63g | 84% | |
|---|---|---|---|
| Cholesterol | 54.42mg | 18% | |
| Sodium | 374.48mg | 16% | |
| Potassium | 380.66mg | 8% | |
| Total Carbs | 62.15g | 21% | |
| Sugars | 13.29g | 53% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 12.99g | 26% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 46.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 288.75 Kcal (1209 kJ) | ||
| Calories from fat | 177.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.76g | 84% | |
|---|---|---|---|
| Cholesterol | 19.69mg | 18% | |
| Sodium | 135.46mg | 16% | |
| Potassium | 137.7mg | 8% | |
| Total Carbs | 22.48g | 21% | |
| Sugars | 4.81g | 53% | |
| Dietary Fiber | 0.25g | 3% | |
| Protein | 4.7g | 26% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.8mg | 13% | |
| Calcium | 16.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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