Thai marinated pork chops with chilli dressing - Makes Bob a Good Cook!

This recipe is the discovery of the year... what my Dad calls a real 'Keeper'  And this was the letter I sent into Delicious Magazine to explain why...

You know how they say you can’t teach old dogs new tricks?  Well my dad, along with my back catalogue of Delicious magazines is living proof you can!  I recently had my country parents come to stay with me in the city as my mum needed a hip replacement.  My dad was to take over the cooking duties for her when they got back home.  Doing a bit of homework, he came across my stash of Delicious magazines in my cookbook bookcase.  Each morning, at breakfast, he would read a new magazine, with accompanying yumms, and oohs and ‘oh this looks nice’.  He would carefully write out the list of ingredients of his chosen dish, periodically asking me what things like star anise or mascarpone was.  We would then go shopping, prepare the meal that night and a whole world of food and cooking and delight opened up to him.   When they got home, Dad ordered his own Delicious subscription, reworked the vegetable patch to include lots and lots of herbs and restocked the pantry!  My Mum is now well on the way to recovery and could take back the cooking reins but my Dad, the 75 year old, Old Dog, is having a ball.  So is my Mum!

Thai marinated pork chops with chilli dressing (<-- Original Recipe here)
Serves 4

4 eschalots, sliced
1 tbs grated ginger
2 garlic cloves, crushed
Handful coriander, including stems, coarsely chopped
2 tsp soy sauce
1 tbs fish sauce
1 tbs caster sugar
4 (about 200g each) pork cutlets
Olive oil, to brush
1 Lebanese cucumber, cut into chunks
Chilli dressing (recipe below) and mint leaves, to serve

1. Place eschalot, ginger, garlic, coriander, soy sauce, fish sauce, sugar, sea salt and pepper in a food processor and whiz to a paste. Transfer to a shallow, non-metallic dish and add the cutlets. Mix well, then cover and leave to marinate in the fridge for at least 15 minutes.
2. Preheat a barbecue or chargrill pan to medium-high heat and brush lightly with oil.
3. Grill cutlets for 3-4 minutes each side or until cooked to your liking.
4. Serve with cucumber, chilli dressing and mint leaves.

Chilli dressing
Serves 4

2 tbs rice wine vinegar
1 1/2 tbs caster sugar
1 tbs fish sauce
1 long red chilli, finely chopped
1 tbs thinly sliced spring onion
1/4 Lebanese cucumber, seeds removed, finely chopped

1. Place vinegar, sugar and fish sauce in a bowl and stir until sugar has dissolved.
2. Stir in chilli, spring onion and cucumber.

I have done this with lamb chops (Mr K's favorite), beef spare ribs and the pork.  All are equally scrumptious.  The Chilli dressing is also lovely over a salad or grilled vegetables.  Beware however ... once you have had this, you will never want to cook plain chops again!

Would love any feedback if you try it?