Vietnamese Lemongrass Pork Chops

Tender pork chops marinated in fresh lemongrass, garlic, and shallots, then grilled until beautifully caramelized, delivering the vibrant sweet-savory flavors of Vietnamese cuisine.

RECIPE VIDEO

Ingredients

• For the Pork Chops  ·   
• Pork Chops, thin cut  ·  2 pounds 
• Kosher salt  ·  1 teaspoon 
• Lemongrass, tender core only, minced  ·  3 stalks 
• Garlic, peeled  ·  4 cloves 
• Herbie's White pepper  ·  2 teaspoons 
• Shallot, chopped  ·  1 cup 
• Herbies jaggery, chopped, or ground finely  ·  1/3 cup 
• Neutral oil  ·  2 tablespoons 
• Fish sauce  ·  1/4 cup 
•  ·   
• For the Nuoc Cham Sauce  ·   
• Fish Sauce  ·  1/3 cup 
• Lime Juice  ·  1/2 cup 
• Brown Sugar  ·  1/3 cup 
• Sambal Chili Sauce  ·  2 tablespoons 
•  ·   
• For the Sprout Salad  ·   
• Shredded Carrot  ·  1 cup 
• Shredded Daikon Radish  ·  1 cup 
• Mung Bean Sprout  ·  1 cup 
• Chopped Cilantro  ·  2 tablespoons 
• Crumbled Cashews  ·  1/4 cup 

Instructions

A beloved Vietnamese classic, these juicy pork chops are marinated in fragrant lemongrass, garlic, shallots, and a touch of sweetness before being grilled to perfection.

The marinade infuses the pork with bright citrus notes and savory depth, while the grill adds a lightly caramelized finish that makes this dish both vibrant and comforting.

For the Nuoc Cham Sauce

Whisk all of the sauce ingredients - Fish Sauce, Lime Juice, Brown Sugar, Sambal Chili Sauce - together and set aside.

For the Sprout Salad

In a bowl, combine the shredded carrot, shredded daikon radish, mung bean sprouts, and chopped cilantro. Toss gently to evenly distribute the ingredients. Just before serving, sprinkle with crumbled cashews and lightly toss to incorporate. Serve chilled or at room temperature.

For the Pork Chops

In a mortar and pestle, combine the salt, lemongrass, shallot, garlic, jaggery, and ground white pepper and pound into a smooth paste. Alternatively, process the ingredients in a food processor until well blended.

Rub the paste evenly over both sides of the pork chops. Place the chops in a resealable plastic bag or covered container and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to fully penetrate the meat.

Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Remove the pork chops from the marinade and grill for 4–5 minutes on the first side and 2–3 minutes on the second side, depending on thickness. Cook until the pork reaches an internal temperature of 135°F (57°C) on an instant-read thermometer and remains slightly pink in the center.

Remove from the heat and let rest for 5 minutes before serving. Serve alongside the sprout salad

Serve over the sprout salad, drizzle generously with the Nuoc Cham sauce and top with chopped cilantro and crumbled cashews.

Jenny's Tip: - Alternatively you could serve over white rice with thinly sliced cucumbers and drizzle generously with the sauce.