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    You are in: Home / Recipes / Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa) Recipe
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    Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa)

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 8 mins

    6 hrs

    8 mins

    gailanng's Note:

    Big on flavor. The marinade may be used on most any type meat.

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    Units: US | Metric


    1. 1
      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; process to combine well.
    2. 2
      Place 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.
    3. 3
      Preheat 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.
    4. 4
      Serve over steamed white rice and nuoc cham dipping sauce.

    Ratings & Reviews:


    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:


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