Vietnamese Pork ChopsWritten by Lillian Tram on October 24th, 2011
You ever get one of those dishes that just makes your mouth water whenever you think about it? Today, I’ve been craving Vietnamese pork chops. Here’s a great recipe I found of grilled lemongrass pork chops, so you can start salivating over it too. The tang of the fish sauce and lemongrass, a little bit of sugar, and juicy pork chops make a perfect combination. Give it a try and let me know what you think.
Recipe Yields 2 Entree Portions
- 1 lb (4 thin slices) center-cut loin pork chops, bone in
- Vietnamese fish sauce to taste
- Fine sea salt & freshly cracked black pepper to taste
- 1 tbsp granulated sugar
- 2 stalks fresh lemongrass, minced
- 1 shallot, minced
- 1 clove garlic, minced
- 1 Bird’s eye chili, seeded & minced
- Drizzle of extra virgin olive oil
Marinate pork chops with ingredients for at least a couple hours. These chops are best grilled over hot charcoal, but a really hot oven broiler or pan will do in a squeeze. Serve them with hot jasmine rice, a fried egg, sliced tomato and sweet pepper. Garnish rice and chops with fried scallion and drizzle generously with dipping sauce right before eating.
Recipe found at http://www.pho411.ca/pork-chops/