I’ve grown up eating Vietnamese grilled pork chops my entire life. So why haven’t I been making them in my adult life? I’m not so sure. Maybe it’s because I live near my mom and when I want a really great Vietnamese meal, I just put in a request. So when I came across this very easy recipe from Andrea Nguyen’s new cookbook, Vietnamese Food Any Day, I thought I should stop being lazy and make these chops myself.
I’m so glad I did because it’s been on repeat for weeks! No kidding. These pork chops have become my go-to, staple, what the heck am I cooking tonight meal. Have a foodie friend coming in from out of town? Let’s make this for him (Mark, you know I’m talking about you). All I need is a simple side, such as a salad and I’m good to go. My summer asian peach salad is my current favorite to go with this meal.
What cut of pork chop should you use?
So, I’m a little embarrassed to say that I’ve just discovered pork shoulder chops. Why have I not been cooking them all this time?! When I asked my mom about them, she said that’s what she uses all the time (thanks for passing on the knowledge mom!). I recently watched an episode of Bon Appetit’s You Tube series where Carla makes Korean pork with them. She confirmed what I thought. They’re so much better than chops cut from the loin which I think takes much more effort to avoid over-dry meat.
Pork shoulder chops are like the chicken thighs of pork. If you prefer dark meat over white, then you’ll like pork shoulder chops. They have much more fat marbling, so it’s harder to overcook them and they’re super tasty. Even when they’re sliced super thin. The cut I use is usually bone-in but you can ask your butcher to cut some boneless pork shoulder steaks if you prefer it boneless. Andrea Nguyen only specifies a bone-in, 1/2″ pork chop but I’m definitely advocating for the pork shoulder chop.
After making this recipe a few times, I made a few tweaks to it. Since I’m usually only doing a short marinade, I added a little salt, lime zest and juice. The pork chops were good but I just wanted the marinade to have a tiny bit more punch in the way of salt and acid. I also discovered that mineral-sweet sorghum is a very good substitute for Vietnamese caramel sauce. Molasses or honey will work too. Lemongrass can be purchased in bulk at asian grocery stores. It will keep in the freezer for three months. Trim the ends and cut into short lengths before doing so.
How to use leftover pork chops.
When I make these grilled pork chops, I always like making one or two extra chops for leftovers. I love slicing the meat and using it in fresh summer rolls. If I have some peach salad left too, I’ll add that to my rolls with some lettuce leaves, more herbs and the pork. It’s also great for fried rice, noodle bowls or lettuce wraps and reheats beautifully on its’ own. So go ahead and make some extra!
Lemongrass Grilled Pork Chops
Ingredients
- 1/4 cup lemongrass (from about 2 small stalks), roughly chopped
- 3 cloves garlic, peeled
- 2 tablespoons shallot, roughly chopped (or white onion)
- 2 tablespoons brown sugar, light or dark
- 1/2 teaspoon salt
- 1/4 teaspoon pepper, freshly ground
- 1½ tablespoons canola oil (or another neutral oil)
- 1½ tablespoons fish sauce
- 1¼ teaspoons soy sauce
- ½ teaspoon sorghum, molasses or dark honey
- juice of half a lime
- zest of one lime
- 4 thin-cut pork shoulder chops or steaks (about 6 ounces each or 1½ pounds total), 1/2" thick
Method
- In a small food processor, combine the lemongrass, garlic, shallot, brown sugar and pepper. Process until lemongrass is finely minced. Add the remaining ingredients, except for the pork.
- Place pork chops in a shallow bowl or pan. Add the marinade. Coat the chops well with the marinade. If marinating for one hour or less, leave at room temperature. If marinating longer, cover and store in the refrigerator. (If refrigerating, allow the meat to come to room temperature 30 minutes before grilling.)
- When ready to grill, heat a grill or grill pan to medium high. Grill the chops, turning frequently, until cooked to your liking and browned and slightly charred. Transfer to a chopping board or platter and allow to rest for 5 minutes. Serve warm.
Notes
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This looks delicious! Might have to try it next week!
Thank you!
This looks delicious! Now to find lemongrass so I can make this recipe myself!!
Hi Kayly! Lemongrass is available in most supermarkets now. Just take a look where you buy herbs in those little plastic containers. You’ll usually see some there!
I’ve never used lemongrass before, but it smells wonderful! Thanks for for the tutorial, and intro to using a new herb in the kitchen!
You’re welcome!! It’s really a wonderful flavor and smell.
YUM!!! This looks so delicious! Perfect for summer!
Thanks! Perfect BBQ meal. 🙂