Lemongrass Pork Chops
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 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.
Notes
Sugar in marinade will cause grill flare-ups - watch carefully and move chops as needed.