So here’s how dinner usually goes: Eclair starts with her carbs; Nutmeg starts with her veggies. Eventually, after a lot of encouragement (and usually some yelling), they start on their protein. By this time, whatever it is has gotten cold, dry and generally unappealing to the palate of a small person. More yelling ensues; dessert is highly at risk. Except tonight. And these pork chops.
Both kids started with the pork chops. I used the magic word that gets Eclair: marinated. She is convinced she only likes marinated meat. Nutmeg kept asking if these were the burnt pork chops. I said no and she dug right in. (For the record, I still have no recollection what she was talking about, but look at those grill marks. Clearly not burnt. Nice work Daddy!)
In less than five minutes, the pork chops were gone. Big win for Mommy! The marinade on these has a touch of sweetness that the kids love. It’s flavored with garlic, lemongrass and the two ingredients I always associate with Vietnamese food: fish sauce and black pepper. (Both feature prominently in my pork meatball banh mi and grilled chicken banh mi as well).
I usually make double the marinade and put a few extra pork chops in a freezer bag with the extra and throw them in the freezer for an easy dinner.
- 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.