Vietnamese Lemongrass Pork Chops
Vietnamese Lemongrass Pork Chops
Ingredients
For the Pork Chops
- 2 pounds pork chops
For the Marinade
- 1/4 cup fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 2 tablespoons lemongrass, minced
- 2 tablespoons garlic, minced
- 2 tablespoons shallots, minced
Instructions
- 1
Pat the pork chops dry with a paper towel. Score them on both sides to help tenderize the meat and allow the marinade to penetrate. Set aside.
⏱️ 5 min
- 2
In a medium bowl, combine the fish sauce, soy sauce, oyster sauce, honey, brown sugar, black pepper, garlic powder, onion powder, minced lemongrass, minced garlic, and minced shallots. Mix well until all ingredients are fully combined and the sugar has dissolved.
⏱️ 5 min
- 3
Place the prepared pork chops into the marinade, ensuring they are fully coated. You can use a large zip-top bag or a shallow dish for this. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or preferably overnight (up to 12 hours) for the best flavor.
⏱️ 5 min
- 4
Preheat your grill to medium-high heat. Once hot, place the marinated pork chops on the grill. Cook for 3 to 4 minutes per side, or until they are cooked through and have nice char marks. The internal temperature should reach 145°F.
⏱️ 15 min
- 5
Remove the pork chops from the grill and let them rest for a few minutes before serving.
⏱️ 5 min
- 6
Serve the lemongrass pork chops immediately with steamed rice and a side of Vietnamese dipping sauce (Nuoc Cham), if desired.
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Pork Chops
For the Pork Chops
- 2 pounds pork chops
For the Marinade
- 1/4 cup fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 2 tablespoons lemongrass, minced
- 2 tablespoons garlic, minced
- 2 tablespoons shallots, minced
Instructions
- 1
Pat the pork chops dry with a paper towel. Score them on both sides to help tenderize the meat and allow the marinade to penetrate. Set aside.
⏱️ 5 min - 2
In a medium bowl, combine the fish sauce, soy sauce, oyster sauce, honey, brown sugar, black pepper, garlic powder, onion powder, minced lemongrass, minced garlic, and minced shallots. Mix well until all ingredients are fully combined and the sugar has dissolved.
⏱️ 5 min - 3
Place the prepared pork chops into the marinade, ensuring they are fully coated. You can use a large zip-top bag or a shallow dish for this. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or preferably overnight (up to 12 hours) for the best flavor.
⏱️ 5 min - 4
Preheat your grill to medium-high heat. Once hot, place the marinated pork chops on the grill. Cook for 3 to 4 minutes per side, or until they are cooked through and have nice char marks. The internal temperature should reach 145°F.
⏱️ 15 min - 5
Remove the pork chops from the grill and let them rest for a few minutes before serving.
⏱️ 5 min - 6
Serve the lemongrass pork chops immediately with steamed rice and a side of Vietnamese dipping sauce (Nuoc Cham), if desired.