Can I prepare the marinade ahead of time?
Yes, you can prepare the marinade up to 2 days in advance and store it in the refrigerator.
DINNER
Vietnamese Grilled Pork Chops with Lemongrass and Fish Sauce (Sườn Nướng Xả)
These Vietnamese grilled pork chops are marinated in a fragrant blend of lemongrass, garlic, and fish sauce, then grilled to tender perfection. The vibrant flavors make for a delicious and satisfying dinner.
HOW TO MAKE IT
Let's cook.
01
Trim any excess fat from the pork chops. Using a meat mallet or the back of a heavy knife, lightly pound the pork chops to an even 1/4-inch thickness. This helps them cook evenly and absorb the marinade.
02
In a medium bowl, combine the minced lemongrass, minced garlic, fish sauce, soy sauce, brown sugar, vegetable oil, and black pepper. Mix well to create the marinade.
03
Add the pork chops to the bowl with the marinade, ensuring each chop is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
04
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
05
Place the marinated pork chops on the hot grill. Grill for 3-5 minutes per side, or until the internal temperature reaches 145°F (63°C) and the chops are nicely charred with caramelized edges.
06
Remove the grilled pork chops from the heat and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and moist.
About This Recipe
These Vietnamese grilled pork chops are marinated in a fragrant blend of lemongrass, garlic, and fish sauce, then grilled to tender perfection. The vibrant flavors make for a delicious and satisfying dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, you can add a pinch of red pepper flakes to the marinade if you enjoy a little heat. Don't overcrowd the grill; cook the pork chops in batches if necessary to ensure even cooking and good charring.
Easy Substitutions
If fresh lemongrass is unavailable, you can use 1 teaspoon of dried lemongrass powder, though fresh is highly recommended for the best flavor. Chicken thighs can be substituted for pork chops, adjusting cooking time as needed.
Storage & Reheating
Store leftover grilled pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to avoid drying them out.
Serving Suggestions
Serve these flavorful pork chops with steamed jasmine rice and a side of Vietnamese dipping sauce (Nuoc Cham). They also pair wonderfully with a fresh cucumber salad or a simple side of grilled vegetables. For a complete meal, consider serving them with vermicelli noodles and fresh herbs.
Common Mistakes
Overcooking the pork chops: This can lead to dry, tough meat. Use a meat thermometer to ensure they reach 145°F (63°C) and then remove them from heat. Not mincing lemongrass finely enough: Large pieces of lemongrass can be fibrous and unpleasant to eat. Ensure it's very finely minced or even pounded into a paste. Not resting the meat: Skipping the resting step will result in juices running out when sliced, leading to drier pork chops. Overcrowding the grill: This lowers the grill temperature and steams the meat instead of searing it, preventing a good char.
Frequently Asked Questions
What if I don't have a grill?
You can cook these pork chops in a hot cast-iron skillet or under a broiler (450°F/230°C) for 4-6 minutes per side, or until cooked through.
How do I choose good lemongrass?
Look for firm, pale green stalks with a fragrant aroma. Avoid any that are dry or discolored.
Can I use a different cut of pork?
Yes, pork tenderloin or thinly sliced pork shoulder can also be used, adjusting cooking times accordingly.
MORE TO KNOW
Achieving the perfect char on your grilled pork chops is key to this recipe's success. Ensure your grill is properly preheated and clean. The sugars in the marinade will caramelize quickly, so keep a close eye on the chops and adjust heat as needed to prevent burning while still getting that beautiful browning. Pounding the pork chops not only tenderizes them but also creates a larger surface area for the marinade to penetrate, resulting in more flavorful meat.
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