Thai Style Pork Chops With Cilantro Mashed Potatoes

I came across the recipe for these Thai style pork chops in a recent edition of Delicious Magazine. I have been subscribing ever since Barnes and Noble discontinued the publication by switching from the Australian to the UK edition. For the longest time the magazine had the subhead "Voted the world's most beautiful magazine". After years of following every issue, I have determined the claim is true. 

In terms of the pork chops, they were met with rave reviews.  Fresh, quick and full of flavor.

Serves 4

Ingredients:
2 Shallots chopped
1 Tbsp grated ginger
2 Garlic cloves, crushed
Handful cilantro, coarsely chopped
2 Tsp soy sauce
1 Tbsp fish sauce
1 Tbsp sugar
4 Pork cutlets
Olive oil to brush
3 Iranian cucumbers cut into chunks
Mint leaves
Kosher salt
Fresh cracked pepper
Sweet Chili Sauce, recipe follows

Method:
Place the shallots, ginger, garlic, cilantro, soy sauce, sugar, Kosher salt and fresh cracked pepper in a food processor and whiz to a paste. Mix well, cover and marinate in the refrigerator for at least 30 minutes.

Preheat a grill to medium high heat and brush lightly with oil. Grill cutlets for 3-4 minutes each side or until your liking. Serve with cucumber, chili dressing and mint leaves.

Cilantro Mashed Potatoes
3 Large Yukon Gold potatoes
1/2 stick butter
1/2 cup coconut milk
3 Scallions thinly sliced
Handful cilantro thinly sliced
Kosher salt
Fresh cracked pepper

Method:
Peel and quarter potatoes and bring to a boil in salted water. Drain once tender and coarsely mash with a hand held potato masher. Add butter, coconut milk, scallions and cilantro. Mix until blended. Salt and pepper to taste.

Sweet Chili Dressing
2 Tbsp rice wine vinegar
2 Tbsp sugar
1 Tbsp fish sauce
2 Small sweet red chilies finely diced
2 Scallions thinly sliced
1 Iranian cucumber finely diced

Method:
Place vinegar, sugar and fish sauce in a bowl and stir until sugar has dissolved. Stir in chili, scallions and cucumber. Set aside.