It was 99 degrees F outside today, and it’s only the middle of May. Mother Nature, you are being cruel to us. I love when you are around the 70s to mid-80s, because that’s what you are during the months of April and May. In fact, that’s my favorite time of the year here. So what gives? Is this a taste of what is to come this summer? Please be kind. I can’t bear sizzling temperatures near/over 110 degrees F.
I couldn’t bear to cook in the house today. We cooked in yesterday, although it was 93 degrees F outside, our house seemed like a sauna. I suppose we could have turned on the air conditioner, but I just couldn’t bring myself to do that because it is only May. But I digress. It was the perfect to take the cooking outdoors, and I’ll take any excuse to play, I mean, cook on my Big Green Egg.
Vietnamese Grilled Lemongrass Pork Chop (adapted from Viet World Kitchen)
4 pork chops, bone-in, about 1 inch thick
3 tablespoons sugar
3 tablespoons garlic
3 tablespoons shallot
1 1/2 stalks lemongrass, trimmed and roughly chopped
1/2 teaspoon fresh ground black pepper
1 1/2 tablespoons dark soy sauce
2 tablespoons fish sauce
2 tablespoons olive oil
Using a mini food processor, pulse the sugar, garlic, shallot, and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce, and oil, and process to combine well.
Place the pork chops in a large zip-lock bag, and pour the marinade to coat. Squish the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling.
Preheat the Big Green Egg (or any grill) to 550 degrees F (or medium-high heat). Grill the pork chops over direct high heat, with the lid closed as much as possible, about 4 minutes. Flip, and cook for an additional Place the chops on the grill rack of your Big Green Egg. Sear the chops for about 4 minutes, flip, and cook for an additional 4 minutes, or until internal temperature reaches 150 degrees F. Remove from the grill, and let the pork chops rest for 5 minutes.
My favorite way to eat these delicious pork chops is over steamed white rice with a fried egg, and nuoc cham dipping sauce. Yum.
Makes 4 servings.
i fell in love with this type of pork chop when i first had! looks so gooooood! 🙂
I kind of thing ALL pork is goodness. This recipe looks delectable. Thanks for writing!
From one pork fan to another, thanks for reading the post 🙂
Wow! I feel so hungry now. Thanks for sharing. Awesome!
Thanks! They were quite delicious 🙂
I just drooled on my keyboard…again…
This looks amazing… I must learn how to conquer the grill!
Thanks! 🙂 This has got to be one of my favorite grilled pork chop recipes! I’m still learning to become a master griller 🙂
Recently I stumbled across your blog after seeing a helplessly delicious looking “Grilled Shrimp and Corn Salad with Avocado” recipe. I’ve been looking around, and I instantly start seeing foreign recipes that look just-too-good!…and yes, this falls into that category once again. Thanks for the post, I’m liking the blog. 🙂 😀
I had to come back here and tell you that I made these chops for dinner last night. Rave reviews! Thanks for making me look good 😀
That’s so wonderful!! I’m so happy to hear that you enjoyed the recipe 🙂
I like the addition of lemongrass in the marinade…I’m sure it gives great flavor to the pork chops.
Look at those chops, they look succulent
Great blog you people have maintained there, I totally appreciate the work.
The pork chops look incredible. Lemongrass is so good! Love to try this. I just wish I have a grill.
Thank you! Yes, lemongrass is delicious! I love, love, love the smell of crushed lemongrass. If you don’t have a grill, you might be able to broil it. Cheers and Happy New Year!