Ingredients
- 4 (1-inch thick) bone-in pork chops (about 2.5 lbs)
- 2 large stalks lemongrass
- 6 cloves garlic
- 1 medium shallot
- 2 tablespoons light brown sugar
- 3 tablespoons fish sauce
- 2 teaspoons neutral oil (like canola)
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon freshly ground black pepper
Make the Marinade
First, prep the aromatics. Trim the tough outer layers and root end from the lemongrass, then finely mince the tender lower portion. Finely mince the garlic and shallot.
In a bowl large enough to hold the pork chops, combine the minced lemongrass, garlic, shallot, light brown sugar, fish sauce, neutral oil, soy sauce, lime juice, and black pepper. Stir until the sugar is completely dissolved. A food processor makes this step much faster; just pulse everything into a smooth paste.
Marinate the Pork
Add the pork chops to the marinade and use your hands to rub the mixture into every surface of the meat.
Cover and refrigerate for at least 4 hours, but overnight is significantly better. Before grilling, pull the pork chops from the fridge and let them sit at room temperature for 30-45 minutes. Placing cold meat on a hot grill leads to uneven cooking.
Grill Hot and Fast
Preheat your grill to high, aiming for a grate temperature of 450-500F.
Place the pork chops on the hot grates. Let them sear undisturbed for ~4-5 minutes to develop a good char and deep grill marks.
Flip the chops. This is where you need to pay attention. The sugar in the marinade will now begin to burn very quickly. Continue to cook the pork chops, flipping them every 45-60 seconds to prevent them from burning while allowing them to cook through.
The pork chops are done when an instant-read thermometer inserted into the thickest part (without touching bone) reads 145F. This will likely take another ~5-7 minutes of frequent flipping.
Rest and Serve
Remove the chops from the grill and let them rest on a cutting board for at least 5 minutes. This is a non-negotiable step that allows the juices to redistribute throughout the meat.
Slice and serve immediately with jasmine rice. The lemongrass aroma will be intense, and the edges of the pork should be crispy, charred, and deeply caramelized.
Lemongrass Pork Chops
Ingredients
- 4 1-inch thick bone-in pork chops (about 2.5 lbs)
- 2 large stalks lemongrass
- 6 cloves garlic
- 1 medium shallot
- 2 tablespoons light brown sugar
- 3 tablespoons fish sauce
- 2 teaspoons neutral oil like canola
- 2 teaspoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon freshly ground black pepper
Instructions
- Trim the outer layers and root end from the lemongrass, then finely mince the tender lower portion.
- Finely mince the garlic and the shallot.
- Combine the minced lemongrass, garlic, shallot, brown sugar, fish sauce, oil, soy sauce, lime juice, and black pepper in a large bowl.
- Add the pork chops to the marinade and rub the mixture into all surfaces of the meat.
- Cover and refrigerate for at least 4 hours or overnight.
- Remove the pork from the fridge 30-45 minutes before grilling.
- Preheat the grill to high (450-500°F).
- Place the pork chops on the hot grates and sear undisturbed for 4-5 minutes.
- Flip the chops and continue cooking, flipping every 45-60 seconds to prevent burning.
- Cook until the internal temperature reaches 145°F (about 5-7 minutes more).
- Let the chops rest on a cutting board for 5 minutes.
- Slice and serve with jasmine rice.
