umami
Vietnamese Grilled Lemongrass Pork Chops
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At A Glance
- Prep Time 15 minutes
- Cook Time 20 minutes
- Servings 4 Servings
- Cuts pork chops
Ingredients
Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.
Nuoc cham dip (optional)
Directions
- In a bowl combine lemongrass, garlic, shallots, brown sugar, fish sauce, and soy sauce. Stir until sugar is dissolved.
- Place pork chops in a gallon-sized resealable bag. Pour over with lemongrass marinade. Refrigerate for at least an hour, preferably overnight.
- For nuoc cham dip if making, combine hot water, fish sauce, brown sugar, lime juice, and garlic. Stir until sugar is dissolved. Add carrots and bird chilis if using. Set aside.
- Preheat grill to 350-400°F.
- Remove pork chops from marinade, making sure to remove as much marinade as possible. Discard remaining marinade. Grill chops until well charred and internal temperature reaches 145°F, about 3-5 minutes per side. Remove from grill and rest 5-10 minutes.
- Serve hot with rice, cucumber, and nuoc cham if desired.
*Whole muscle pork cuts are safe to eat when cooked to 145 degrees and allowed to rest for 3 minutes.
Nutrition
- Calories 600
- Protein 40g
- Fat 21g
- Sodium 410mg
- Cholesterol 100mg
- Saturated Fat 5g
- Carbohydrates 60g
- Fiber 1g
