lemongrass pork chops

Vietnamese grilled lemongrass pork chops, this pork chop recipe is packed full of flavors with the perfect balance of sweet and savory.

Vietnamese Grilled Lemongrass Pork Chop Recipe (Sườn Nướng)

pork chops (about 3 lbs)

fish sauce

oyster sauce

sugar

honey

black pepper

lemongrass

garlic

green onions (thinly sliced; whites/greens separated)

neutral oil (divided)

This easy-to-make sweet and savory grilled Vietnamese lemongrass pork chops recipe is full of flavors from lemongrass, garlic, and fish sauce and grilled over a bbq or cooked on a stovetop!

Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa)

Pork shoulder steaks (*see notes (approximately ½-¾ inch thick))

Oil ((used to coat porkchop right before grilling))

Stalk of Lemongrass (*see notes (approximately 3½ tablespoons))

Garlic ((approximately 2 tablespoons))

Shallot ((approximately 2 tablepoons))

Fish Sauce

Dark Soy Sauce

Sugar

Water

nuoc cham dip (fish sauce dip)

cucumbers ((a few slices))

tomatoes ((a few slices))

green onions/scallions ((finely chopped))

Remove the top 2-3 inches of dried tips from the lemongrass and discard it. I like to smash the base of the lemongrass so that it&#39;s easier to chop and it releases the oils. Cut the lemongrass into small pieces 14-inch pieces and place it in a food processor. If you are not using a food processor, finely chop the lemongrass as fine as you can. 

Add the rest of the marinade ingredients (garlic, shallots, soy sauce, water, fish sauce, and sugar) into the food processor and blitz it until it becomes a paste.

Add the pork shoulder into a large bowl. Pour the marinade over the pork and make sure it is well coated. Marinate the pork chop for 24 hours

After it has marinated for 24 hours. Bring the pork chop out of the fridge for an hour to marinate at room temperature - bringing the meat to room temperature makes it cook faster, more evenly and the marinade absorbs better as well.

Scrape off and remove the marinade by hand, as much as possible so it doesn&#39;t burn while you are grilling the pork chops

Drizzle oil on the pork chop and lightly coat each piece. This will help prevent it from sticking on the grill (you still should oil the grill as well)

Marinating and Preparing the Pork Chops

Pre-heat bbq to high heat and wait for it to get hot.

Grill for 2-3 mins on high with the lid up (approximately 1-2 minutes per side), then adjust the heat to medium heat and cook it for 4-6 mins with the lid down, no flipping required.

Once it is done, remove it from the grill and let it rest for 5-10 mins

Enjoy with a side of rice and some cucumbers, tomatoes and, nuoc cham dip!

Grilling the Lemongrass Pork Chops

If you do not have a grill, you can use a cast iron pan or a heavy bottom frying pan to cook this as well. It is very important to remove as much as the marinade off the porkchop as possible before you pan-fry it so that it doesn&#39;t burn.

Add oil to a heavy bottom frying pan or cast iron pan and set the heat to high heat.

Once the pan is very hot, add the pork chop in the pan and sear it for 2 minutes per side. (approximately 4 minutes in total) Try not to flip it too much so it can create a bit of char. The house may get a bit smoky during this step.

Once you have charred and seared the outside, cook it with a lid for 4 minutes a side with a lid. (8 minutes in total)

Depending on how hot your stovetop is, the pork chop should be cooked by now. This is based on a ¾ inch shoulder chop. Remove it from the pan and let it rest for 5-10 minutes before serving it

(Alternative) Pan-Frying the Lemongrass Pork Chops

Pork chops are marinated in a flavorful mixture of lemongrass and other seasonings, grilled to perfection and served with Vietnamese Cơm Tấm

Vietnamese Grilled Lemongrass Pork Chops with Broken Rice (Cơm Tấm Sườn Nướng)

lbs bone-in pork chop

lemongrass (finely chopped)

garlic (minced)

Tbsp fish sauce

soy sauce

Tbsp oyster sauce

Tbsp brown sugar

Tbsp honey

Tbsp sesame oil

tsp black pepper

Com Tam

eggs

Cucumber slices

Tomato slices

lettuce

Tbsp sugar

water

lime

red chili (seeded and finely chopped)

Place the hot water and sugar in a jar and stir until sugar dissolve. Add the rest of the ingredients. Let it cool and then store in a jar container in the refrigerator. It will keep for about a week

Prepare nuoc cham sauce:

Remove the tough outer layer from the lemongrass and the woody part on the top. You can manually chop it into fine pieces or cut it into smaller pieces and then put them in a food processor along with the garlic to finely chop them

Make a few small cuts, about 1/2-inch deep, around the edges of each pork chops. The pork chop won&#39;t curl on the edge when you cook it

Place all the ingredients for marinade in a large mixing bowl. Whisk to combine. Add the pork chop pieces in there and rub the marinade on the chops to make sure they are evenly coated. Cover and let them marinade for at least 4 hours in the fridge or overnight if possible for maximum flavor

Marinate the pork:

Remove the pork chops from the fridge one hour before you plan to grill them to let them come to a room temperature

When ready to grill:

It&#39;s best to do this during Summer time when you have enough ventilation when you grill inside the house. Preheat your grill pan or cast iron pan on high heat until they are really hot. Add some oil

Depending on how big your pan is, put about 2 chops on the pan, without touching each other. Don&#39;t overcrowd the pan. Let them sear for a minute and then lower the heat to medium and let it cook for another 1-2 minutes on one side for boneless, about 3 minutes for bone-in, flip over and cook again for another 1-2 minutes for boneless and about 3-4 minutes for bone-in, depending on how thick the pork chops are. An instant-read thermometer should register about 145 F (63 C) on the thickest part of the chops

Remove from the pan and let them sit on a large plate, loosely covered with a foil. Let them rest for 5 minutes before serving. You don&#39;t want to lose all the juice

To grill on a stove:

Preheat the outdoor gas grill on high (450 F). Make sure the grates are all clean. Place the chops at the hottest side of the grill, cover and grill for about 3 minutes. Open the grill and flip over, cover and grill for another minute and then flip again and cook until an instant-read thermometer register at least 145 F (63 C).

For outdoor grill:

Serve the pork chop with white rice or broken rice, lettuce, slices of cucumbers, slices of tomatoes, one fried egg per serving if you choose to do so, and nuoc cham sauce

To serve:

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Top 3 lemongrass pork chops recipes from across the web

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Vietnamese Grilled Lemongrass Pork ...

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