Broiled Lemon Grass Veal Chops With Green Papaya Salad | Oregonian Recipes

Ingredients

• 1 small shallot, chopped
• 3 stalks lemon grass, white and light green parts only, finely chopped
• 2 large cloves garlic, chopped
• 2 teaspoons sriracha hot sauce
• 4 teaspoons fish sauce
• 2 tablespoons firmly packed brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons water
• 4 thick veal chops (1 1/4 inch thick, about 12 to 16 ounces each)
• 1 fresh red Thai chile, thinly sliced
• 1 large clove garlic
• 3 tablespoons lime juice
• 4 1/2 teaspoons fish sauce
• 1 tablespoon granulated sugar
• 3/4 pound green papaya (available at Asian markets)
• 1 cup cherry tomatoes, halved
• 1/4 cup roasted peanuts, chopped
• 1/3 cup chopped fresh cilantro