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 😀
Cooking Tips for Perfect Lemongrass Pork Chops
To achieve the best lemongrass pork chops, marinate the meat for at least an hour, but overnight is even better. This allows the flavors to penetrate deeply, making the pork more flavorful. When cooking, avoid using high heat initially. Start with medium heat to sear the chops, locking in juices. Once seared, you can lower the heat to ensure the pork cooks evenly without drying out. Use a meat thermometer to check for doneness. Pork should reach an internal temperature of 145 degrees Fahrenheit for optimal juiciness. Remember to let the chops rest for about five minutes after cooking. This resting period allows the juices to redistribute, keeping the pork tender and juicy. Lastly, if you want a little extra crunch, finish the pork chops in the oven for a few minutes after searing.
Serving Suggestions for a Complete Meal
Lemongrass pork chops pair beautifully with a variety of sides. For a fresh touch, serve them with a simple cucumber salad tossed in rice vinegar, sugar, and sesame oil. This adds a refreshing contrast to the savory chops. Jasmine rice is another excellent choice, as it soaks up the delicious flavors of the meat. You can also add steamed broccoli or bok choy for some greens. If you are feeling adventurous, consider making a coconut curry sauce to drizzle over the pork for an added layer of flavor. For a casual meal, serve the pork chops on a bed of lettuce with fresh herbs like cilantro and mint, and let everyone build their own wraps. This makes for a fun dining experience and allows everyone to customize their meal.
Storage Instructions and Reheating Tips
If you have leftovers, store the lemongrass pork chops in an airtight container in the fridge. They should be good for up to three days. When reheating, do so gently to prevent drying them out. A great method is to place the pork in a skillet over low heat, adding a splash of broth or water to create steam. Cover the skillet to keep the moisture in. If you prefer the oven, preheat it to 350 degrees Fahrenheit and wrap the pork in foil to keep it moist while reheating. This usually takes about 10 to 15 minutes. For longer storage, you can freeze the pork chops, wrapped tightly in plastic wrap and then in foil. They can last in the freezer for up to three months. Just remember to thaw them in the fridge overnight before reheating.
Frequently Asked Questions
What can I substitute for lemongrass?
If you can’t find lemongrass, a good substitute is a mix of lemon zest and a little lime juice. You can also try using lemon grass paste if that’s available to you.
How do I store leftovers?
Store leftover pork chops in an airtight container in the fridge for up to three days. When you’re ready to enjoy them again, reheat gently in the oven to keep them juicy.
Can I make this recipe ahead of time?
Marinating the pork chops a day in advance is a great idea and will enhance the flavor. You can also cook them ahead, just make sure to store them properly and reheat without drying them out.
What sides go well with lemongrass pork chops?
These pork chops pair nicely with jasmine rice or a fresh salad. You can also serve them with steamed vegetables for a balanced meal.
What are common mistakes to avoid when making pork chops?
One common mistake is cooking them on high heat, which can dry them out. Always start with medium heat for searing and make sure to use a meat thermometer to check for doneness.
Lemongrass Pork Chop
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
Nutrition
So yummy! I did also add about a teaspoon of sesame oil and thought it came out very well.