Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa)

Recipe by gailanng
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 8mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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