I frequently make fried pork chop with mango salsa for my family. Last week, I decided to make lemongrass pork chop instead. Along with lemongrass chicken, it is a dish we like to order when we dine at Vietnamese restaurants. I was glad when I found this recipe online because I know for sure my family will like it. Except for the lemongrass and fish sauce, this recipe uses common basic ingredients like olive oil, garlic, green onions, brown sugar, salt and pepper. The lemongrass and fish sauce give this dish so much aroma and flavor. Just make sure not to overcook the meat and you will be rewarded with moist and juicy pork chops 😀
Lemongrass Pork Chop
Prep time
Cook time
Total time
Serves: 4 servings
Ingredients
- 4 bone-in pork chops
- 3 tablespoons olive oil
- 1 tablespoon white sugar
Marinade
- 3 green onions, sliced
- 4 cloves garlic, minced
- 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
So yummy! I did also add about a teaspoon of sesame oil and thought it came out very well.