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Vietnamese Lemongrass Pork Chops

Name: Vietnamese Lemongrass Pork Chops
Prep time: 4 h 10 min
Cook time: 15 min
Total time: 4 h 25 min
Yield: 3 servings
Cuisine: vietnamese
Ingredients: pork loin chops; lemongrass stalks; scallion; shallot; dark soy sauce; crushed black pepper; light soy sauce; fish sauce; vegetable oil; sugar; honey; hot water; fresh lime juice; Garlic; red chili; Salt

groups3 servingsspeedEasycountertopsPrep: 250 minsskilletCook: 15 minsscheduleTotal: 265 minsoutdoor_grillGrilledlocal_fire_departmentMild

Allergens:warningSoywarningGlutenwarningFish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

schedulePrepare in advance

circlePork chops need to be marinated in advance for at least 4 hours (or up to overnight).4h

Preparation

00:00:49

warningStay safe

Keep fingers curled under while mincing herbs with a heavy kitchen cleaver.

Trim 2 stalks of lemongrass by removing the tough outer leaves and green top. Bash the pale bulb using the flat side of a cleaver, slice thinly, then finely mince into small bits. Next, chop 2 stalks of scallions into small rings; separate the finely minced white section for marinade and keep the green leaves for scallion oil.

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Watch out

Mince the lemongrass bulbs very finely so they blend smoothly into the marinade and don't create woody fibers on the grilled meat.

Ingredients:lemongrass stalksscallion

Tools:chef's knifecutting board

Preparation

00:01:36

warningStay safe

Wash hands and clean cutting board thoroughly after touching raw pork to prevent cross-contamination.

Slice 400g pork loin into 8mm (1/3 inch) thick chops. Place chops flat on the cutting board and pound both sides with a meat mallet or the back edge of a cleaver in a crisscross pattern until flattened slightly and evenly tenderized.

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Watch out

Do not cut completely through the meat while pounding

use light, springy strokes with the spine of the knife

Ingredients:pork loin chops

Tools:Meat Mallet

Waiting Time

00:01:54

In a mixing bowl, combine 2 tbsp minced shallots, minced lemongrass, 1 tsp dark soy sauce, 1/4 tsp black pepper, 1 tbsp light soy sauce, 1 tbsp fish sauce, 1 tbsp vegetable oil, 1 tbsp white sugar, 1 tbsp honey, and the chopped white scallions. Mix thoroughly into a marinade paste. Add the tenderized pork chops and rub marinade evenly onto every piece. Cover bowl and refrigerate to marinate for at least 4 hours, or up to 24 hours.

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Watch out

Marinate for at least 4 hours so the pork absorbs the sweet-savory lemongrass flavors deeply

do not shorten the marinade time

Ingredients:shallot (2 tbsp)lemongrass stalks (2 piece)dark soy sauce (1 tsp)crushed black pepper (0.25 tsp)light soy sauce (1 tbsp)fish sauce (1 tbsp)vegetable oil (1 tbsp)sugar (1 tbsp)honey (1 tbsp)scallionpork loin chops (400 g)

Tools:mixing bowlTongs

Active Cooking

00:03:12

warningStay safe

Stand back when laying moist marinated meat onto the hot grill pan as oil may splatter.

Heat a grill pan with 1 tbsp vegetable oil over medium heat until hot. Place marinated pork chops single-layer on the pan. Grill the first side for 5 to 6 minutes until browned with grill marks, then flip and grill the other side for another 5 to 6 minutes until golden brown, fully cooked, and partially caramelized.

local_fire_departmentMedium heat for 10-12 minutes total

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Watch out

Keep heat at medium

high heat will burn the sugar and honey in the marinade before the interior cooks through

Ingredients:vegetable oil (1 tbsp)pork loin chops

Tools:grill panTongs

Preparation

00:03:51

In a small sauce bowl, pour 2 tbsp hot water and 1 tbsp white sugar. Stir until the sugar is completely dissolved. Stir in 1 tbsp fresh lime juice and 1 tbsp fish sauce. Add 1 tsp minced garlic and 1 finely sliced red bird's eye chili, then stir well to create Nuoc Cham dipping sauce.

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Watch out

Ensure the hot water dissolves the sugar completely before adding cold lime juice and fish sauce for a balanced sweet-tangy flavor.

Ingredients:hot water (2 tbsp)sugar (1 tbsp)fresh lime juice (1 tbsp)fish sauce (1 tbsp)Garlic (1 tsp)red chili (1 piece)

Tools:sauce bowl

Active Cooking

00:04:28

warningStay safe

Adding damp scallions to hot oil causes splattering; add carefully and handle hot pan with caution.

Heat 2 tbsp vegetable oil in a small saucepan over medium-high heat. Once hot, add a pinch of salt and the chopped green scallion leaves. Stir briefly until the scallions just wilt, then immediately remove from heat and transfer scallion oil to a small dipping dish.

local_fire_departmentMedium-high heat for 1 minute

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Watch out

Remove from heat as soon as the scallion leaves wilt so they retain their vibrant green color and do not brown or burn.

Ingredients:vegetable oil (2 tbsp)Salt (0.125 tsp)scallion

Tools:saucepan

Active Cooking

00:05:00

Transfer grilled lemongrass pork chops onto serving plates. Drizzle warm scallion oil over each pork chop. Serve alongside steamed rice, fried egg, cucumber slices, tomato slices, fresh lime wedges, and Nuoc Cham dipping sauce.

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Watch out

Serve the chops immediately while hot to maintain succulence and optimal flavor.

Ingredients:pork loin chops

Tools:serving plate