Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa)

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

• Ready In: 6 hrs 8 mins
• Serves: 4

Ingredients

• 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
•  salt
•  fresh cilantro, chopped (garnishment)

Directions

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. 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. 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. Serve over steamed white rice and nuoc cham dipping sauce.