Grilled Pork Chops With Sweet Lemongrass Marinade Recipes

GRILLED PORK CHOPS WITH SWEET LEMONGRASS MARINADE

Steps:

• 1. In a bowl, combine the sugar, fish sauce, lemongrass, garlic, shallot, chile, and black pepper and whisk until the sugar dissolves. Arrange the pork chops in a rimmed dish in a single layer. Pour the marinade over, cover with plastic wrap, and let marinate at room temperature for 1 to 2 hours. (The pork can also be refrigerated overnight. Bring meat to room temperature before grilling).
• 2. Prepare a hot fire in a charcoal grill (you should be able to hold your hand 1 to 2 inches above the grate for only 2 to 3 seconds). When the coals are ready, push two-thirds of the coals to one-half of the grill, creating a hot zone; spread the remaining one-third on the opposite side of the grill to create a cooler zone.
• 3. Remove the pork chops from the marinade and discard the marinade. Place the chops on the hottest part of the grill. Let cook for 1 minute, then flip and cook for 1 minute on the second side.
• 4. Move the chops to the cooler side of the grill and cook, turning once, for about 10 minutes total, until an instant-read thermometer inserted into the thickest part of the chop registers 140°F, raking over coals from the hotter side of the grill if necessary to maintain an even temperature. Spritz any flare-ups with a spray bottle filled with water.
• 5. Transfer the chops to a large plate, tent with aluminum foil, and let stand for 10 minutes. Cut the meat from the bone and slice the meat across the grain on the diagonal. Transfer the slices and bones to a serving platter and serve.

VIETNAMESE GRILLED LEMONGRASS PORK CHOP RECIPE (SườN NướNG)

Steps:

• Marinate pork chops with fish sauce, oyster sauce, sugar, honey, black pepper, lemongrass, garlic, whites of green onions, and oil (1 tablespoon) for 30 minutes or overnight in the fridge for better results.
• Grill about 10 minutes per side at medium-low heat or 350°F for thick cuts.
• Make the scallion/green onion oil: Add greens of green onions and remaining oil (1 tablespoon) in a microwave-safe bowl. Microwave on high for one minute. Set aside.
• Brush with scallion oil for a beautiful finish and amazing aroma. Serve with steamed rice, a fried egg, thinly sliced cucumbers and tomatoes. Drizzle with soy sauce, Maggi seasoning, or Vietnamese dipping sauce (Nước Chấm).