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Andrew Fowler

Vietnamese-Style Grilled Lemongrass Pork Chops

Print Recipe
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 tender lower 3 to 4 inches of lemongrass for about 3 tablespoons. Mix with garlic, shallot, fish sauce, soy sauce, sugar, oil, lime juice, and pepper.
  2. Coat chops with marinade; cover and refrigerate 30 minutes, included in prep time.
  3. Heat outdoor grill to about 400°F with cooler indirect area; clean grate. Lift chops, letting excess drip; discard used marinade.
  4. Grill 4 to 6 minutes per side until patchily browned and thickest meat at least 145°F. Move to indirect heat if edges darken too quickly.
  5. Rest at least 3 minutes; serve with cooked lemongrass seasoning clinging to meat.