Every time I go to a VIETNAMESE restaurant and if I order a RICE plate…its gonna be GRILLED LEMONGRASS porkchop or grilled LEMONGRASS shrimp. I love everything LEMONGRASS even their candles haha
One of the local grocery store that is by my house had a HUGE SALE on bone in pork chop last week…so I grabbed 2 packs (4 in each pack) also I knew that I had some frozen lemongrass in my freezer. Sooooooo….lemongrass pork chop was whats gonna be on this weeks menu.
The marinate is VERY SIMPLE but the pork chop always comes out so flavorful.
4 pounds of bone-in pork chops
3 stalk of FINELY CHOPPED lemongrass or 1/2 cup of FROZEN LEMONGRASS (you can find n the freezer at Asian market)
2 tablespoon MINCED GARLIC
3-5 chopped Thai Chili (optional…if you don’t want it to spicy…just use 2) chops need a little kick
2 tablespoon light brown sugar
1/4 cup seasoning sauce
2 tablespoon fish sauce
In a PYREX baking dish …combine all the ingredients together and MIX until its all incorporated really well. Make sure to get all the brown sugar dissolve so that when the pork chop if cooking…the sugar doesn’t cause the pork chop to burn. Next, add in the pork chop and massage each piece of PORK CHOP in the marinade.. You want every piece of PORK CHOP to get marinade. Cover and let it marinate in the refrigerator for at least 1 hr…if you can leave it over night…it would be EVEN BETTER.
In a nonstick SKILLET over medium high heat ..pour in some oil…enough so that the PORK CHOP doesn’t stick to the pan. Using a pair of tongs…gently lifting each piece of pork chop into the hot oil. Next, pan fry each piece of PORK CHOP …around 6 minutes on each sides. You want a nice golden brown crispy CRUST on chops. Once again using the pair of tongs…gently lift and flip the chops to other side until it get that golden brown crust. Transfer the pork chop to a plate and LET IT REST for a few minutes. Garnish with some chopped green onion. Serve with a BIG BOWL of JASMINE rice.