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.