Extra Schmaltz!

Can also be made with chicken. 50% of the household thinks this would be better made with bone-in, fattier chops, and 50% of the household likes it lean. Either way it's got tons of flavor! 3-4 pork chops, whatever cut you enjoy 2 stalks lemongrass 5 cloves garlic 3 shallots 2-3 red chili peppers 3 Tbsp. fish sauce 3 Tbps. brown sugar 2 Tbsp. black soy sauce 1 Tbsp. oil 2-3 tsp. salt 1 tsp. black pepper Pat the pork chops dry, set them on a plate, and salt lightly. I find it's easiest to control the salt in the marinade if you salt the meat directly. Pound the base of the lemongrass stalks with something heavy to break them up a bit. Slice into 1/2" pieces and then chop in the food processor. Add the garlic, shallots, and chili peppers and chop until fine textured (will be a little fibrous from the lemongrass). Add in the remaining ingredients and process until well combined. Test the flavor and adjust if needed. The marinade should be the texture of

So this isn't really a recipe of our own so much as a link, since Melanie and I don't change the recipe at all, let alone enough to justify reposting it. We did use some herbs de provence last time, which was nice too. This is one of those really simple one-dish meals that turns out amazingly every time, it's got a nice mix of veggies, starch and protein, and it's gluten free. Obviously, you don't need to use the brand name sausage from the recipe, especially if you live down the street from Kramarczuk's, but it is pretty tasty. Here's the Sausage Potato Bake from Recipe Girl.