Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa)
- Ready In:
- 6hrs 8mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 pork chops, bone-in, about 1 inch thick
- 3 tablespoons sugar
- 3 tablespoons garlic
- 3 tablespoons shallots
- 2 stalks lemongrass, trimmed and roughly chopped
- 1⁄2 teaspoon fresh ground black pepper
- 1 1⁄2 tablespoons dark soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons olive oil
- salt
- fresh cilantro, chopped (garnishment)
directions
- Using a mini food processor, pulse the sugar, garlic, shallot and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce and oil; process to combine well.
- Place the pork chops in a large zip-lock bag and pour the marinade to coat. Massage the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling. Season with salt the chops.
- Preheat the grill to medium-high heat. Grill the pork chops over direct high heat, with the lid closed for about 4 minutes. Flip the chops and cook for an additional and cook for an additional 4 minutes or until internal temperature reaches 150 degrees F. Remove from the grill, and let the pork chops rest for 5 minutes. Sprinkle with cilantro.
- Serve over steamed white rice and nuoc cham dipping sauce.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!