Lemongrass Pork Chops
This recipe is all about the marinade, a classic Vietnamese blend of fragrant lemongrass, savory fish sauce, and sugar. The high sugar content is essential for creating the signature caramelized, crispy edges, but it also means you absolutely must watch the chops like a hawk on the grill. They can go from perfectly charred to burnt in less than a minute.
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.
Notes
Watch the chops carefully after the first flip as the sugar in the marinade can burn quickly.
The edges should be crispy and caramelized, not burnt.