Lemongrass Grilled Pork Chops: The Ultimate Flavor-Packed Recipe

Lemongrass Grilled Pork Chops: Prepare to embark on a culinary adventure that will tantalize your taste buds and transport you straight to the vibrant streets of Southeast Asia! Imagine sinking your teeth into succulent, perfectly grilled pork chops, infused with the bright, citrusy aroma of lemongrass and a symphony of other fragrant spices. This isn’t just a meal; it’s an experience.

This dish draws inspiration from the rich culinary traditions of Vietnam, where lemongrass is a staple ingredient, lending its unique flavor to countless dishes. Grilled meats are a cornerstone of Vietnamese cuisine, often enjoyed with rice, noodles, or fresh herbs. The beauty of lemongrass grilled pork chops lies in their simplicity and the explosion of flavors they deliver.

People adore this dish for so many reasons. The tender, juicy pork, kissed by the smoky char of the grill, is incredibly satisfying. The lemongrass marinade not only imparts a delightful fragrance but also tenderizes the meat, ensuring a melt-in-your-mouth texture. It’s a dish that’s both sophisticated and comforting, perfect for a weeknight dinner or a weekend barbecue. Plus, it’s surprisingly easy to make, requiring minimal ingredients and effort. Get ready to impress your family and friends with this unforgettable culinary creation!

this Recipe

Ingredients:

• For the Marinade:
• 2 lbs boneless pork chops, about 1-inch thick
• 4 stalks lemongrass, finely minced (about 1/2 cup)
• 6 cloves garlic, minced
• 2 shallots, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup chopped cilantro stems (optional, for extra flavor)
• For Serving (Optional):
• Cooked rice, for serving
• Fresh cilantro leaves, for garnish
• Sliced cucumbers, for serving
• Pickled carrots and daikon (Do Chua), for serving
• Nuoc Cham dipping sauce, for serving

Preparing the Marinade:

1. First, let’s get that amazing marinade going! In a large bowl, combine the minced lemongrass, garlic, and shallots. Make sure everything is finely minced so the flavors really infuse into the pork.
2. Next, add the fish sauce, soy sauce, brown sugar, honey, vegetable oil, black pepper, and red pepper flakes (if using). The fish sauce adds a salty, umami depth that’s crucial to the flavor profile, so don’t skip it! The brown sugar and honey will help with caramelization during grilling.
3. If you’re using cilantro stems, toss them in now. They add a subtle, fresh herbal note that complements the lemongrass beautifully.
4. Whisk all the ingredients together until well combined. The marinade should be fragrant and slightly thick. Give it a taste and adjust the seasonings if needed. Maybe a touch more fish sauce for saltiness, or a little more honey for sweetness.

Marinating the Pork Chops:

1. Now, it’s time to get those pork chops coated in all that deliciousness! Place the pork chops in the bowl with the marinade.
2. Use your hands (or tongs) to thoroughly coat each pork chop with the marinade. Make sure the marinade gets into all the nooks and crannies.
3. Once the pork chops are well coated, cover the bowl with plastic wrap or transfer them to a resealable plastic bag.
4. Place the bowl or bag in the refrigerator and let the pork chops marinate for at least 2 hours, or preferably overnight. The longer they marinate, the more flavorful and tender they will become. I usually aim for at least 4 hours, but overnight is truly the best.

Preparing the Grill:

1. Before you start grilling, take the pork chops out of the refrigerator and let them sit at room temperature for about 20-30 minutes. This will help them cook more evenly.
2. While the pork chops are resting, prepare your grill. If you’re using a gas grill, preheat it to medium-high heat (around 375-400°F). If you’re using a charcoal grill, light the charcoal and let it burn until it’s covered with a layer of gray ash.
3. Make sure your grill grates are clean. You can use a grill brush to scrub off any leftover residue.
4. Lightly oil the grill grates with vegetable oil to prevent the pork chops from sticking. You can use a paper towel dipped in oil and carefully wipe it across the grates.

Grilling the Pork Chops:

1. Carefully place the marinated pork chops on the preheated grill. Make sure they are not overcrowded, as this can lower the temperature of the grill and cause the pork chops to steam instead of sear.
2. Grill the pork chops for about 4-5 minutes per side, or until they are nicely browned and have grill marks. The exact cooking time will depend on the thickness of the pork chops and the temperature of your grill.
3. To check for doneness, use a meat thermometer. Insert the thermometer into the thickest part of the pork chop, avoiding the bone. The internal temperature should reach 145°F (63°C) for medium doneness. If you prefer your pork chops more well-done, cook them to 150-155°F (66-68°C).
4. Be careful not to overcook the pork chops, as they can become dry and tough. If you’re unsure, it’s always better to err on the side of slightly undercooked, as they will continue to cook slightly after you remove them from the grill.
5. During grilling, you might experience flare-ups from the marinade. If this happens, move the pork chops to a cooler part of the grill or reduce the heat slightly.

Resting and Serving:

1. Once the pork chops are cooked to your desired doneness, remove them from the grill and place them on a clean plate or cutting board.
2. Cover the pork chops loosely with aluminum foil and let them rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pork chop.
3. While the pork chops are resting, you can prepare your serving plates and garnishes.
4. After resting, slice the pork chops against the grain for maximum tenderness.
5. Serve the lemongrass grilled pork chops immediately. They are delicious served with cooked rice, fresh cilantro leaves, sliced cucumbers, pickled carrots and daikon (Do Chua), and Nuoc Cham dipping sauce.

Tips for the Best Lemongrass Grilled Pork Chops:

• Don’t skip the marinating time! The longer the pork chops marinate, the more flavorful they will be. Overnight is ideal.
• Use fresh lemongrass. Fresh lemongrass has a much more vibrant flavor than dried lemongrass.
• Don’t overcrowd the grill. Overcrowding the grill will lower the temperature and prevent the pork chops from searing properly.
• Use a meat thermometer. A meat thermometer is the best way to ensure that your pork chops are cooked to the perfect doneness.
• Let the pork chops rest. Resting the pork chops allows the juices to redistribute, resulting in a more tender and flavorful pork chop.
• Adjust the heat as needed. Grilling can be unpredictable, so keep an eye on the pork chops and adjust the heat as needed to prevent them from burning.
• Experiment with the marinade. Feel free to adjust the ingredients in the marinade to your liking. For example, you can add a little bit of ginger or chili garlic sauce for extra flavor.
• Serve with your favorite sides. Lemongrass grilled pork chops are delicious served with a variety of sides, such as rice, noodles, vegetables, and salads.
• Make extra marinade. You can use the leftover marinade to marinate other meats, such as chicken or beef.
• Store leftovers properly. Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions:

These lemongrass grilled pork chops are incredibly versatile and can be served in a variety of ways. Here are a few of my favorite serving suggestions:

• Classic Vietnamese Meal: Serve the pork chops with steamed jasmine rice, a side of pickled carrots and daikon (Do Chua), sliced cucumbers, and a generous drizzle of Nuoc Cham dipping sauce. Garnish with fresh cilantro and mint.
• Banh Mi Sandwich: Slice the pork chops thinly and use them as the filling for a delicious Banh Mi sandwich. Add pickled vegetables, cilantro, jalapenos, and a smear of mayonnaise.
• Noodle Bowl: Top a bowl of rice noodles with the grilled pork chops, shredded lettuce, bean sprouts, cucumbers, and a sprinkle of peanuts. Drizzle with Nuoc Cham or a peanut sauce.
• Salad: Add the sliced pork chops to a fresh salad with mixed greens, cucumbers, tomatoes, and a light vinaigrette.
• Tacos: Use the pork chops as the filling for tacos. Top with your favorite taco toppings, such as salsa, guacamole, and sour cream.

Variations:

Want to mix things up a bit? Here are a few variations you can try:

• Lemongrass Chicken: Substitute chicken thighs or breasts for the pork chops. The marinade works equally well with chicken.
• Lemongrass Beef: Use thinly sliced beef, such as flank steak or skirt steak, instead of pork. Marinate for at least 30 minutes before grilling.
• Spicy

  

  Conclusion:

  So, there you have it! These Lemongrass Grilled Pork Chops are truly a flavor explosion you won’t want to miss. The vibrant lemongrass marinade infuses the pork with a fragrant, citrusy zest that’s perfectly balanced by the savory garlic, ginger, and a touch of sweetness. Trust me, the aroma alone while they’re grilling is enough to make your mouth water!

  But why is this recipe a must-try? It’s simple: it’s incredibly delicious, surprisingly easy to make, and guaranteed to impress. Forget bland, boring pork chops – this recipe elevates them to a whole new level. The marinade tenderizes the meat, ensuring each bite is juicy and flavorful. Plus, the grilling process adds a delightful smoky char that complements the lemongrass beautifully. It’s a weeknight dinner that feels like a weekend treat.

  And the best part? It’s incredibly versatile!

  Serving Suggestions and Variations

  These Lemongrass Grilled Pork Chops are fantastic served with a variety of sides. For a classic pairing, try them with steamed jasmine rice and a side of stir-fried vegetables. The rice soaks up all the delicious marinade juices, and the vegetables add a healthy and colorful element to the meal.

  If you’re looking for something a little lighter, consider serving them with a fresh Vietnamese noodle salad (Bun Cha). The cool noodles, crisp vegetables, and tangy dressing create a refreshing contrast to the rich pork. You could also try a simple green salad with a light vinaigrette.

  For a more substantial meal, mashed sweet potatoes or roasted potatoes would be excellent choices. The sweetness of the sweet potatoes complements the savory pork perfectly, while the roasted potatoes offer a comforting and satisfying side.

  Feeling adventurous? Try these variations:

  * Lemongrass Grilled Pork Chop Lettuce Wraps: Dice the grilled pork chops and serve them in lettuce cups with rice noodles, shredded carrots, cucumbers, and a drizzle of peanut sauce.
  * Lemongrass Grilled Pork Chop Banh Mi: Use the grilled pork chops as the star ingredient in a homemade Banh Mi sandwich. Add pickled vegetables, cilantro, jalapenos, and a smear of pate for an authentic Vietnamese experience.
  * Spicy Lemongrass Grilled Pork Chops: Add a pinch of red pepper flakes or a dash of sriracha to the marinade for a little extra heat.
  * Lemongrass Grilled Pork Chop Skewers: Cut the pork chops into cubes and thread them onto skewers with bell peppers, onions, and pineapple for a fun and flavorful appetizer.

  I truly believe that once you try this recipe, it will become a regular in your rotation. The combination of flavors is simply irresistible, and the ease of preparation makes it perfect for busy weeknights.

  So, what are you waiting for? Fire up the grill and give these Lemongrass Grilled Pork Chops a try! I’m confident you’ll love them as much as I do. And don’t forget to share your experience! I’d love to hear how they turned out and what variations you tried. Leave a comment below and let me know what you think. Happy grilling, and enjoy this fantastic **Lemongrass Grilled Pork Chop** recipe! I can’t wait to hear about your culinary adventures!

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  Lemongrass Grilled Pork Chops: The Ultimate Flavor-Packed Recipe

  Flavorful and tender lemongrass grilled pork chops marinated in a vibrant blend of lemongrass, garlic, shallots, fish sauce, and spices. Perfect for a quick and delicious meal!

  Prep Time15 minutes

  Cook Time10 minutes

  Total Time150 minutes

  Category: Dinner

  Yield: 4-6 servings

  Save This Recipe

  Ingredients

  • 2 lbs boneless pork chops, about 1-inch thick
  • 4 stalks lemongrass, finely minced (about 1/2 cup)
  • 6 cloves garlic, minced
  • 2 shallots, minced
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1/4 cup chopped cilantro stems (optional, for extra flavor)
  • Cooked rice, for serving
  • Fresh cilantro leaves, for garnish
  • Sliced cucumbers, for serving
  • Pickled carrots and daikon (Do Chua), for serving
  • Nuoc Cham dipping sauce, for serving

  Instructions

  1. Prepare the Marinade: In a large bowl, combine the minced lemongrass, garlic, and shallots. Add the fish sauce, soy sauce, brown sugar, honey, vegetable oil, black pepper, and red pepper flakes (if using). If using cilantro stems, add them now. Whisk all ingredients together until well combined. Taste and adjust seasonings as needed.
  2. Marinate the Pork Chops: Place the pork chops in the bowl with the marinade. Thoroughly coat each pork chop with the marinade. Cover the bowl with plastic wrap or transfer to a resealable bag. Refrigerate and marinate for at least 2 hours, preferably overnight (4+ hours recommended).
  3. Prepare the Grill: Remove pork chops from the refrigerator and let sit at room temperature for 20-30 minutes. Preheat grill to medium-high heat (375-400°F). Clean and lightly oil the grill grates.
  4. Grill the Pork Chops: Carefully place the marinated pork chops on the preheated grill, ensuring they are not overcrowded. Grill for about 4-5 minutes per side, or until nicely browned and have grill marks. Use a meat thermometer to check for doneness; the internal temperature should reach 145°F (63°C) for medium.
  5. Rest and Serve: Remove the pork chops from the grill and place them on a clean plate or cutting board. Cover loosely with aluminum foil and let rest for 5-10 minutes. Slice the pork chops against the grain and serve immediately with cooked rice, fresh cilantro, sliced cucumbers, pickled carrots and daikon, and Nuoc Cham dipping sauce.

  Notes

  • Marinating overnight is highly recommended for maximum flavor.
  • Use fresh lemongrass for the best flavor.
  • Don’t overcrowd the grill to ensure proper searing.
  • A meat thermometer is essential for accurate doneness.
  • Resting the pork chops allows the juices to redistribute, resulting in a more tender chop.
  • Adjust the heat as needed to prevent burning.
  • Feel free to experiment with the marinade by adding ginger or chili garlic sauce.
  • Leftover marinade can be used for other meats.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.