1 tablespoon minced lemongrass, fresh or frozen (thawed)
2 tablespoons brown sugar
1 teaspoon salt
½ teaspoon pepper
2 teaspoons fish sauce
2 tablespoons olive oil
Instructions
In a large bowl, combine all ingredients for the marinade. Add the pork chops and stir to coat. Cover with a plastic wrap and set aside for at least 30 minutes.
Heat a frying pan with the 3 tablespoons oil and 1 tablespoon white sugar. Cook until sugar has caramelized (dark brown color) and then add the pork chops (save the marinade). Cook the pork chops for 3 minutes or until browned, and then flip it over to the other side. Pour in the reserved marinade, cover and cook for 5-8 minutes or until the pork chops are cooked.
Serve and enjoy!
Notes
Recipe adapted from: Tea After Midnight
Recipe by Salu Salo Recipes at https://salu-salo.com/lemongrass-pork-chop/