Cambodian Grilled Pork Chops and Scallions

Like other Southeast Asian cuisines, Cambodian features an abundance of bold flavor combinations. Salty and sweet, sour and savory—it all adds up to inviting taste and texture in every bite.

Here, I let the marinade do the work. Three common sauces used in Cambodian cooking—fish, oyster, and soy—infuse the meat with rich, salty flavor, and garlic provides an earthy balance. Grilling adds a pleasant smoky depth to both the pork and the scallions. 

Serves 4

Ingredients

• 5 garlic cloves, chopped
• 1/2 cup fish sauce
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• freshly ground black pepper
• 4 center-cut, boneless pork chops, about 1 inch thick
• 1 bunch large scallions or spring onions, root ends trimmed
• olive oil, for oiling grate and brushing
• sea salt

Boneless Chops

Fresh Scallions

Trimmed Root Ends

Preparation

1. Combine the first 5 ingredients (through black pepper) in a large bowl or baking dish. Add the pork chops and turn several times to coat. Cover and refrigerate 6-8 hours.

Marinade for Chops

Chops Beginning to Marinate

Marinated Pork Chops

1. Light a grill for medium-high heat.
2. Remove the chops from the marinade, letting excess drip off. Rub the grate with oil and grill the chops, turning once, until lightly charred outside and juicy, tender inside, 8-10 minutes total, depending on thickness. Remove and let rest 5 minutes.

Chops Beginning to Grill

Grilled Chops

1. Meanwhile, brush the scallions with olive oil and season with salt and pepper. While the chops rest, grill the scallions until charred and the white parts are crisp-tender, 4-5 minutes.

Scallions Ready to Grill

Scallions Beginning to Grill

Grilled Scallions

 Plate the pork chops and top with scallions. Serve right away.

Cambodian Grilled Pork Chops and Scallions