VIETNAMESE GRILLED LEMONGRASS PORK CHOP (THIT HEO NUONG XA)

Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa) image

Provided by gailanng

Categories Pork

Time 6h8m

Yield 4 serving(s)

Number Of Ingredients 11

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4 pork chops, bone-in, about 1 inch thick
3 tablespoons sugar
3 tablespoons garlic
3 tablespoons shallots
2 stalks lemongrass, trimmed and roughly chopped
1/2 teaspoon fresh ground black pepper
1 1/2 tablespoons dark soy sauce
2 tablespoons fish sauce
2 tablespoons olive oil
salt
fresh cilantro, chopped (garnishment)

Steps:

Using a mini food processor, pulse the sugar, garlic, shallot and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce and oil; process to combine well.
Place the pork chops in a large zip-lock bag and pour the marinade to coat. Massage the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling. Season with salt the chops.
Preheat the grill to medium-high heat. Grill the pork chops over direct high heat, with the lid closed for about 4 minutes. Flip the chops and cook for an additional and cook for an additional 4 minutes or until internal temperature reaches 150 degrees F. Remove from the grill, and let the pork chops rest for 5 minutes. Sprinkle with cilantro.
Serve over steamed white rice and nuoc cham dipping sauce.

Nutrition Facts : Calories 457.2, Fat 24.8, SaturatedFat 6.9, Cholesterol 137.3, Sodium 1195.3, Carbohydrate 13.7, Fiber 0.3, Sugar 9.9, Protein 43