Well, I’ve made our reservations on the Zen train for the boarding school in Alsace, I’ve booked the dog into the Doggy Pension for next Tuesday, I’ve gotten the French doctor to sign off on a “good health” certificate for Jade and I’ve marked all her clothes with indelible black ink. The weather is reasonable today so we decided to go to the market, have coffee and people watch for a while.
Nothing says Fall is coming like cute little potiron pumpkins. I had to buy one! And a whole bunch of other stuff. What the heck, I’m not leaving for a week 😀 The Vietnamese lady was back from vacation and so I bought some of her prepared noodles to go with my thawing, freezer pork chops.
Easy Char Sui Pork Chops
4 pork chops
Char sui sauce (homemade or good quality jar)
Spring onions, sliced
Cilantro leaves
Marinate the chops in the char sui sauce for at least 2 hours or overnight. Roast in a 400 F oven, on a roasting pan rack for 25 minutes, turn, brush with marinade and continue to roast for an additional 15 minutes. Sprinkle with the onions and cilantro and serve with Vietnamese noodles.
Nice still life:)
Thank you Maitre 🙂
Let me know if you would be interested in submitting a post on “Continental Food” .Send me the link to it with a short bio of yours to ver.akanksha@gmail.com before Aug, 30th
Not okay BBOOKs. The people that you contact should be aware that you are soliciting their work to be published in books authored by others. Not good. Beware my readers!
What an adventure Jade is embarking on. How exciting. I wish i had a noodle lady! c
Making Asian style noodles is really not that hard but if you can’t be bothered, a noodle lady is nice to have 🙂
Lovely chops! I’m curious to see what you are going to do with those delicious looking pears.
Thank you Tessa. I’m going to make a lamb tajine with the pears tomorrow.
I like char sui pork, so why not pork chops! Lovely idea!
Thank you Kat.
Good luck Jade and lovely pork 😉
Thank you Mad.
The little potiron pumpkins do look cute. I am pleased to hear that the Vietnamese lady is back from vacation. Thanks for the tip about BBOOKS.
You are welcome Georgia. My daughter makes Jack O’Lanterns with the bigger potirons 🙂
I never thought of making pork chop char sui, I always used pork belly
It’s not a real char sui. It’s just using the sauce as a glaze and it gives the char sui flavor. The way I like to make char sui is by hanging marinated pork pieces/belly from hooks in the oven and slow cooking it.
This looks delicious and different!
It’s good and easy if you’re craving the char sui taste.
As always the pictures are divine! I too love Fall and can’t wait for our first pumpkins. The pork and noodles look delicious!
Thank you Karista. Foodporndaily also liked that picture 🙂
Foodporndaily…. hmmm.. I think I need to check out that blog. 🙂