Vietnamese Grilled Lemongrass Pork Chops
Restaurant quality, juicy grilled Vietnamese pork chops any day of the week.
Ingredients
- 2-3 lb thin blade end pork chops generous marbling
Marinade
- ¼ cup fish sauce
- 6 garlic cloves
- 2 teaspoon sugar
- ½ cup red onion or shallot
- 2 teaspoon rice wine vinegar
- ½ tsp black pepper
- ½ cup lemongrass chopped
Vietnamese Nuoc Cham Dipping Sauce
- 2 garlic cloves minced
- ½ teaspoon Thai bird's eye chilies
- 4 teaspoon sugar
- 1 tablespoon lime juice
- 2 tablespoon fish sauce
- ½ cup water
To Serve
- rice
- fried eggs
- cilantro
- scallion oil
- cucumbers
- tomatoes
Instructions
- Add all marinade ingredients in a blender and blend until combined. Transfer the marinade to a bowl or large zip lock back, add pork chops and turn to coat evenly. Marinate for 3 hours or overnight. Turn the pork once in the middle of marinating to ensure all the pork is coated.
- Preheat the grill on medium heat and cook 3-5 minutes on each side depending on thickness. Pork is fully cooked at 145 degrees F.
- Serve with Nuoc Cham dipping sauce, rice, fried egg, cilantro, scallions, cucumber and tomatoes. Happy nomming!
Notes
- Use lemongrass paste if you can't find fresh lemongrass
- Skillet Method: On medium high heat, add 1 tb oil and cook pork 3-5 minutes on each side.
- Scallion Oil: Thinly slice 3 scallions and place in a bowl, heat 2 tb oil until smoking and add to the scallions.
Nutrition Estimate
Calories: 273kcalCarbohydrates: 9gProtein: 34gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 101mgSodium: 1305mgPotassium: 690mgFiber: 1gSugar: 5gVitamin A: 11IUVitamin C: 3mgCalcium: 33mgIron: 1mg
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