6 hrs 8 mins
Big on flavor. The marinade may be used on most any type meat.
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Units: US | Metric
- 4 pork chops, bone-in, about 1 inch thick
- 3 tablespoons sugar
- 3 tablespoons garlic
- 3 tablespoons shallots
- 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
- fresh cilantro, chopped (garnishment)
- 1Using 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; process to combine well.
- 2Place the pork chops in a large zip-lock bag and pour the marinade to coat. Massage 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. Season with salt the chops.
- 3Preheat the grill to medium-high heat. Grill the pork chops over direct high heat, with the lid closed for about 4 minutes. Flip the chops and cook for an additional 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. Sprinkle with cilantro.
- 4Serve over steamed white rice and nuoc cham dipping sauce.
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Nutritional Facts for Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa)
Serving Size: 1 (245 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 457.2
- Calories from Fat 223
- Total Fat 24.7 g
- Saturated Fat 6.9 g
- Cholesterol 137.3 mg
- Sodium 1195.3 mg
- Total Carbohydrate 13.6 g
- Dietary Fiber 0.2 g
- Sugars 9.9 g
- Protein 42.9 g
The following items or measurements are not included: