Vietnamese Pork Chops
Last week I decided I was going to try and start a Foodie Friday regular posting - recipes I've tried or want to try. My first entry was sharing the amazing recipes I found for a cannoli cupcake and a chocolate and Irish cream cupcake - both of which I made for K's Passion Party last Saturday.
This week I'm sharing a Vietnamese Pork Chop recipe I found on Pinterest. I haven't made them yet, but do have most of the ingredients. I just need to find lemongrass. I don't have an outdoor grill so I won't be able to get the beautiful charbroiled grill marks like in the picture but we'll see what I can do with my cast iron pan.
The original recipe can be found on Hungry Foodie Pharmacy who apparently found it from Viet World Kitchen. That's the great thing about Pinterest - sharing of amazing recipes. Yum Yum.
Vietnamese Grilled Lemongrass Pork Chop
4 pork chops, bone-in, about 1 inch thick
3 tablespoons sugar
3 tablespoons garlic
3 tablespoons shallot
1 1/2 stalks lemongrass, trimmed and roughly chopped (you can also find it minced in tubes sometimes
1/2 teaspoon fresh ground black pepper
1 1/2 tablespoons dark soy sauce
2 tablespoons fish sauce (I'll probably skip this step)
2 tablespoons olive oil
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, and process to combine well.
Place the pork chops in a large zip-lock bag, and pour the marinade to coat. Squish 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.
Preheat the Big Green Egg (or any grill) to 550 degrees F (or medium-high heat). Grill the pork chops over direct high heat, with the lid closed as much as possible, about 4 minutes. Flip, and cook for an additional Place the chops on the grill rack of your Big Green Egg. Sear the chops for about 4 minutes, flip, 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.