Vietnamese · Dinner
Grilled Lemongrass Pork Chops
Bone-in pork chop marinated in lemongrass, garlic, shallot, fish sauce and brown sugar, then grilled over high heat until charred and juicy. Served with steamed jasmine rice, quick-pickled carrot and daikon, and cucumber. Sharp, sweet, smoky, and citrus-scented throughout.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
544Calories
49.8gProtein
20.3gFat
37.1gCarbs
20.1gSugar
2.8gFiber
1088mgSodium
172mgChol
6.8gSat Fat
1045mgPotassium
85mgCalcium
3.1mgIron
1mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
rich-umami
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Mince lemongrass, garlic, and shallot; combine with fish sauce, brown sugar, honey, oil, and black pepper to form a marinade.
2
Marinate
Rub marinade over pork chop, cover, and chill 2 hours for flavors to penetrate the meat.
3
Grill
Place pork chop on preheated high-heat grill and cook 5–6 minutes per side until charred and internal temperature reaches 145°F (63°C).
4
Rest
Transfer to plate and rest 5 minutes until juices settle. Toss julienned carrot and daikon with rice vinegar and sugar to quick-pickle.
5
Plate
Slice pork from bone and arrange with jasmine rice, drained pickled vegetables, cucumber slices, and scallion garnish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g bone-in pork chop
- 44 stalks lemongrass, bottom 4 inches, tough outer layers removed
- 6 cloves6 cloves garlic
- 22 shallot
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp honey
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp black pepper
- 1 cup200g jasmine rice, cooked
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 66 cucumber slices
- 22 scallion
