Vietnamese lemongrass pork chops
Author: Erin Berdan
Recipe type: Main
Cuisine: Vietnamese
Serves: 3-4 servings
- 3 cloves garlic, chopped
- 2 shallots, chopped
- 1 Tbsp. brown sugar
- ½ tsp. ground black pepper
- 2 Tbsp. honey
- 1 Tbsp. fish sauce
- 2 Tbsp. canola oil
- 1 large stalk of lemongrass, minced
- 3 or 4 1-inch thick boneless pork chops
- Combine the garlic, shallots ad brown sugar in the bowl of a food processor. Pulse to a paste.
- Add the black pepper, honey, fish sauce, canola oil and lemon grass, and pulse to combine.
- Pour marinade over pork chops in a plastic bag or dish. Refrigerate at least 4 hours or overnight.
- When ready to cook, preheat a grill over high heat.
- Place the pork chops on the grill and discard excess marinade.
- Grill for 6-7 minutes aside.
- Serve with steamed rice and a salad or some braised baby bok choy.
Recipe by white plate blank slate at https://whiteplateblankslate.com/vietnamese-lemongrass-pork-chops/
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