YIELDS:  4 Servings PREP TIME: 10 mins COOK TIME: 10 mins TOTAL TIME: 20 mins

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. 


4 thin, bone-in pork chops, trimmed of excess fat
Cooked white rice, for serving 
Eggs, for topping
Sliced green onion, garnish

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 

Cutting board 
Medium bowl 
Shallow baking dish or large Ziploc bag
Instant read thermometer
Medium saucepan 


  1. Combine all ingredients for the marinade in a large bowl and whisk until well combined. 
  2. Place the pork chops in a shallow baking dish or large Ziploc bag and pour the marinade on top. 
  3. Refrigerate for at least one hour. 
  4. Preheat grill (or a cast iron skillet) to medium-high heat. 
  5. Grill the pork chops for about 4-5 minutes per side (depending on the thickness), or until an internal temperature of 145° is reached. 
  6. While the pork chops are cooking, transfer the remaining marinade to a saucepan and simmer over medium heat until reduced by about half. 
  7. 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!
Recipe courtesy of Joel McCune.