Ingredients
Instructions
- Pound chops between 2 sheets of plastic wrap or wax paper with a meat pounder (flat side) or rolling pin until meat is 1/8 inch thick.
- Make several small slits around edge of each chop.
- Half each chop lengthwise and transfer to bowl.
- In a saucepan cook sugar over medium heat until it begins to melt, continue cooking stirring until sugar is melted into a golden caramel.
- Add shallots, lime juice, fish sauce and salt and cook 2 minutes longer or until caramel is dissolved and shallots are softened.
- Pour sauce over pork, toss.
- Heat a grill pan over heat until hot, but not smoking.
- Grill pork in batches, turning once until cooked through (1-3 minutes per side).
- Discard any remaining caramel sauce.