This recipe from Taste What Pork Can Do brings lemongrass, savory fish sauce, garlic, and a touch of brown sugar together to create an aromatic marinade that infuses each bite of these thin-cut pork chops.
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Inactive Time: 1 hour – overnight
1. In a bowl combine lemongrass, garlic, shallots, brown sugar, fish sauce and soy sauce. Stir until sugar is dissolved.
2. Place pork chops in a gallon-sized resealable bag. Pour the lemongrass marinade over the pork chops in the bag. Refrigerate for at least an hour, preferably overnight.
3. If making fresh nuoc cham sauce combine hot water, fish sauce, brown sugar, lime juice and garlic. Stir until sugar is dissolved. Add carrots and Birds Eye chilis if using. Set aside.
4. Preheat grill to 350-400°F.
5. Remove pork chops from marinade, making sure to remove as much marinade as possible. Discard remaining marinade. Grill chops until well charred and internal temperature reaches 145°F, about 3-5 minutes per side. Remove from grill and rest 5-10 minutes.
6. Serve hot with rice, cucumber and nuoc cham if desired.
*Whole muscle pork cuts are safe to eat when cooked to 145 degrees and allowed to rest for 3 minutes.
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