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thin bone-in grilled pork chops with browned edges and very fine cooked lemongrass and shallot flecks on a plain plate
Andre Lewis

Vietnamese-Style Grilled Lemongrass Pork Chops

Mince the tender lower part of the lemongrass very finely so the marinade clings to the pork without leaving woody strips on the plate. The thinner chops need only a short refrigerated rest to pick up the fish sauce, garlic and sugar, then a hot grill with a cooler section available. Let excess marinade drip off and move the pork away from direct heat if its edges darken faster than the center cooks, giving every finished chop its full rest before cutting.
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Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in pork loin chops 3/4 inch thick, about 1 3/4 lbs total
  • 2 lemongrass stalks tough layers and woody tops removed
  • 2 garlic cloves finely grated
  • 1 small shallot finely minced
  • 1 1/2 tbsp fish sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp granulated sugar
  • 1 tbsp neutral oil
  • 1 tbsp fresh lime juice
  • 1/4 tsp black pepper

Method
 

  1. Finely mince the tender lower 3 to 4 inches of lemongrass to make about 3 tablespoons. Mix with garlic, shallot, fish sauce, soy sauce, sugar, oil, lime juice and pepper.
  2. Coat chops with the marinade, cover and refrigerate for 30 minutes; the prep time includes this rest.
  3. Heat an outdoor grill to about 400°F with a cooler indirect area and clean the grate. Lift chops from the marinade, let excess drip off and discard the used marinade.
  4. Grill for 4 to 6 minutes per side until browned in patches and the thickest meat reaches at least 145°F, shifting to indirect heat if the edges darken too quickly.
  5. Rest for at least 3 minutes and serve with the cooked lemongrass seasoning clinging to the meat.