Vietnamese Lemongrass Pork Chop
 
Prep time
Cook time
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Tender & juicy smoky lemongrass marinated pork chops with a special dipping sauce. Cooks in 10 minutes & made from common ingredients.
Author:
Recipe type: Entree
Cuisine: Vietnamese
Serves: 4
Ingredients
  • 4 bone-in rib pork chops ½" thick (about 2 lb)
  • Marinade
  • 8 garlic cloves
  • 8 small shallots (short variety) or 2-3 large
  • 5 stalks lemongrass, white parts only (roughly sliced)
  • 4 tbs brown sugar
  • 2 tbs fish sauce
  • 2 tbs soy sauce
  • 1 tbs oil
  • 1 tsp lime juice
  • 1 tbs sesame oil
  • 1 tbs thick caramel sauce or kecap manis (for color)
  • ½ tsp black pepper
  • Pinch of salt
  • Dipping Sauce
  • 1½ tbs fish sauce
  • 1 tbs sugar
  • 1 tbs lime juice
  • 1 tbs water
  • ½ tbs vinegar
  • 1 garlic clove, minced
  • 1 small Fresno chili, minced
Directions
  1. In a blender or food processor, blend the ingredients for the marinade until smooth. Pour over the pork, making sure they're well coated. Marinate overnight.
  2. In a small bowl, combine the ingredients for the dipping sauce. Adjust according to taste. For sweeter, add sugar, for saltier add fish sauce or salt and for more sour, add lime juice or vinegar.
  3. Heat a large pan over medium high heat (or you can grill too). Add a thin coat of oil. Scrape as much marinade off the pork. Once the pan is hot, carefully place the pork into the pan.
  4. Sear for 2 - 2½ minutes. Using a thong, flip the pork and sear another 1½ - 2 minutes or until internal temperature of the thickest part of the meat reads 145 - 150 F (medium rare to medium). Remove from pan and let the meat rest for 3 minutes before serving.
Recipe by Curious Nut at https://www.curiousnut.com/vietnamese-lemongrass-pork-chop/