Lemongrass Pork Chops Recipe
These are the pork chops that made me understand Vietnamese grilling. The lemongrass infuses everything, and the sugar caramelizes into those crispy charred edges. The key is watching them carefully on the grill; the sugar in the marinade will go from perfectly charred to burnt in a matter of seconds.
Ingredients
- 4 thin-cut, bone-in pork chops (about 1/2-inch thick)
- 3 stalks lemongrass, tough outer layers removed, finely minced
- 5 cloves garlic, finely minced
- 1 medium shallot, finely minced
- 2 tablespoons dark brown sugar, packed
- 2 tablespoons high-quality fish sauce (like Red Boat)
- 2 teaspoons light soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon neutral oil
- 1/2 teaspoon freshly ground black pepper
- 1-2 fresh Thai chiles, minced (optional)
- Crushed roasted peanuts and chopped cilantro, for garnish
Make the Marinade
The easiest way to make the marinade is in a small food processor. Combine the minced lemongrass, garlic, shallot, brown sugar, fish sauce, soy sauce, sesame oil, neutral oil, pepper, and Thai chiles if using. Pulse until a relatively smooth paste forms.
If you don’t have a food processor, just whisk everything together in a bowl until the sugar is dissolved.
Marinate the Pork
Place the pork chops and the marinade in a large zip-top bag. Press out as much air as possible and massage the marinade into the meat.
Refrigerate for at least 2 hours, but overnight is much better. This gives the flavors time to penetrate the pork deeply.
Remove the pork from the refrigerator about 30 minutes before grilling to let it come to room temperature.
Grill the Pork Chops
Preheat your grill to high heat, between 450-500F.
Place the pork chops on the hot grill grates. Cook for ~3-4 minutes on the first side. The sugar will cause flare-ups, so be ready to move the chops around.
Flip the chops and cook for another ~3-4 minutes on the second side. The pork is done when it’s cooked through and the internal temperature reaches 145F. You’re looking for deep caramelization and some blackened, charred spots.
Rest and Serve
Transfer the pork chops to a cutting board and let them rest for at least 5 minutes.
Serve hot, garnished with crushed roasted peanuts and fresh cilantro. These are excellent with steamed jasmine rice.
Lemongrass Pork Chops
Ingredients
- 4 thin-cut about 1/2-inch thick, bone-in pork chops
- 3 stalks lemongrass tough outer layers removed, finely minced
- 5 cloves garlic finely minced
- 1 medium shallot finely minced
- 2 tablespoons dark brown sugar packed
- 2 tablespoons high-quality fish sauce like Red Boat
- 2 teaspoons light soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon neutral oil
- 1/2 teaspoon freshly ground black pepper
- 1-2 fresh Thai chiles optional, minced
- Crushed roasted peanuts and chopped cilantro for garnish
Method
- Blend lemongrass, garlic, shallot, brown sugar, fish sauce, soy sauce, oils, pepper, and chiles in food processor until smooth.
- Place pork chops and marinade in zip-top bag, removing air. Massage to coat.
- Marinate in refrigerator 2 hours to overnight.
- Remove pork from fridge 30 minutes before grilling.
- Heat grill to 450-500F.
- Grill chops 3-4 minutes per side until internal temp reaches 145F, moving as needed to avoid flare-ups.
- Rest 5 minutes before serving.
- Top with crushed peanuts and cilantro. Serve with jasmine rice.
