Vietnamese Lemongrass Pork Chops
Vietnamese Lemongrass Pork Chops
Ingredients
For the Lemongrass Marinade
- 4 pork chops, bone-in or boneless, about 1-inch thick
- 2 stalks lemongrass, tender inner part only, finely minced
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil, for cooking
For Serving (Optional)
- 4 cups steamed jasmine rice
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime wedges, for serving
- 1/2 cup nuoc cham, for dipping
Instructions
- 1
Prepare the pork chops: If using bone-in chops, you may want to make a few shallow slits along the fatty edge to prevent curling during cooking. Pat the pork chops dry with paper towels.
⏱️ 5 min
- 2
Make the marinade: In a medium bowl, combine the minced lemongrass, shallots, garlic, fish sauce, soy sauce, brown sugar, honey, sesame oil, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 3
Marinate the pork chops: Place the pork chops in a shallow dish or a resealable plastic bag. Pour the marinade over the pork chops, ensuring they are fully coated. Massage the marinade into the meat. Cover the dish or seal the bag and refrigerate for at least 1 hour, or preferably 2-4 hours for best flavor. If marinating longer, do not exceed 8 hours.
⏱️ 5 min
- 4
Cook the pork chops: Heat the vegetable oil in a large skillet or grill pan over medium-high heat until shimmering. Remove the pork chops from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
⏱️ 2 min
- 5
Place the pork chops in the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until golden brown and cooked through to an internal temperature of 145°F (63°C). Adjust heat as needed to prevent burning, especially due to the sugar in the marinade.
⏱️ 10 min
- 6
Rest the pork chops: Transfer the cooked pork chops to a cutting board and tent loosely with foil. Let them rest for 5 minutes before slicing or serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
⏱️ 5 min
- 7
Serve: Serve the Vietnamese lemongrass pork chops hot with steamed jasmine rice, garnished with fresh cilantro and lime wedges. A side of nuoc cham (Vietnamese dipping sauce) is a traditional and delicious accompaniment.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Pork Chops
For the Lemongrass Marinade
- 4 pork chops, bone-in or boneless, about 1-inch thick
- 2 stalks lemongrass, tender inner part only, finely minced
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil, for cooking
For Serving (Optional)
- 4 cups steamed jasmine rice
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime wedges, for serving
- 1/2 cup nuoc cham, for dipping
Instructions
- 1
Prepare the pork chops: If using bone-in chops, you may want to make a few shallow slits along the fatty edge to prevent curling during cooking. Pat the pork chops dry with paper towels.
⏱️ 5 min - 2
Make the marinade: In a medium bowl, combine the minced lemongrass, shallots, garlic, fish sauce, soy sauce, brown sugar, honey, sesame oil, and black pepper. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 3
Marinate the pork chops: Place the pork chops in a shallow dish or a resealable plastic bag. Pour the marinade over the pork chops, ensuring they are fully coated. Massage the marinade into the meat. Cover the dish or seal the bag and refrigerate for at least 1 hour, or preferably 2-4 hours for best flavor. If marinating longer, do not exceed 8 hours.
⏱️ 5 min - 4
Cook the pork chops: Heat the vegetable oil in a large skillet or grill pan over medium-high heat until shimmering. Remove the pork chops from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
⏱️ 2 min - 5
Place the pork chops in the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until golden brown and cooked through to an internal temperature of 145°F (63°C). Adjust heat as needed to prevent burning, especially due to the sugar in the marinade.
⏱️ 10 min - 6
Rest the pork chops: Transfer the cooked pork chops to a cutting board and tent loosely with foil. Let them rest for 5 minutes before slicing or serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
⏱️ 5 min - 7
Serve: Serve the Vietnamese lemongrass pork chops hot with steamed jasmine rice, garnished with fresh cilantro and lime wedges. A side of nuoc cham (Vietnamese dipping sauce) is a traditional and delicious accompaniment.
⏱️ 3 min