VIETNAMESE GARLIC-LEMONGRASS PORK CHOPS
Jason Glover
4
10 minutes
10 minutes
The delightful flavors of lemongrass and garlic really shine through in this simple grilled pork chop recipe. I recommend keeping the pork chops thin so that the marinade can really penetrate. Serve with a sunny-side-up egg for a true Vietnamese style dish.
Ingredients
- 4 thin, bone-in pork chops, trimmed of excess fat
- Cooked white rice, for serving
- Eggs, for topping
- Sliced green onion, garnish
Marinade
- 8-12 garlic cloves, minced
- 2 scallions or 1 small shallot, minced
- 10-15 dashes fish sauce
- ⅓ cup tamari
- ¼ cup oyster sauce
- ⅓ cup honey
- 1 tbsp minced lemongrass
- 1-2 tbsp olive oil
- Red pepper flakes, optional
Tools
Directions
- Combine all ingredients for the marinade in a large bowl and whisk until well combined.
- Place the pork chops in a shallow baking dish or large Ziploc bag and pour the marinade on top.
- Refrigerate for at least one hour.
- Preheat grill (or a cast iron skillet) to medium-high heat.
- Grill the pork chops for about 4-5 minutes per side (depending on the thickness), or until an internal temperature of 145° is reached.
- While the pork chops are cooking, transfer the remaining marinade to a saucepan and simmer over medium heat until reduced by about half.
- To serve, place one chop atop a bed of rice, top with a sunny-side-up egg, spoon on some of the reduced marinade, and garnish with sliced green onions. Enjoy!
