Vietnamese Pork Chops (Sườn Nướng)

• servings: 6 servings
• active time: 3 hours 10 minutes
• total time: 3 hours 25 minutes

Ingredients

2 lb pork chops (about 6 chops)

kosher salt (for scrubbing)

3 Tbsp sugar

2 Tbsp soy sauce

2 Tbsp fish sauce

4 Tbsp neutral cooking oil

6 Tbsp minced lemongrass

2 Tbsp minced garlic (about 6 cloves)

2 Tbsp minced shallots

white rice

1 sliced tomato

1 sliced Persian cucumber

6 leaves green leaf lettuce

3 Tbsp scallion & oil (mỡ hành)

3 Tbsp dipping fish sauce (nước chấm)

Directions

Rinse 2 lb pork chops under running water and lightly scrub with some kosher salt. Pat dry with paper towels. Snip 3 cuts about 1" long from fatty edge to inside of pork chop (this prevents curling when cooking).

Combine all marinade ingredients in a medium mixing bowl: 3 Tbsp sugar, 2 Tbsp soy sauce, 2 Tbsp fish sauce, 4 Tbsp neutral cooking oil. Stir to combine until sugar is fully dissolved.

Then add the Marinade Aromatics to the bowl: 6 Tbsp minced lemongrass, 2 Tbsp minced garlic (about 6 cloves), 2 Tbsp minced shallots.

Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.

Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.

Cooking

Grill on a BBQ, giving at least 1-2 inches spacing between each chop. Sear on high heat for browning or grill marks for a few minutes, then lower to medium heat and cook on both sides, flipping often until cooked all the way through. When done, the pork should read 145 °F using an instant read thermometer at the thickest part of the cut.

Pan fry: 1-2 chops at a time on medium to medium high heat without crowding the pan. When done, the pork should read 145 °F using an instant read thermometer at the thickest part of the cut.

In the oven: Bake at 375 °F for 15-20 minutes until the internal temperature of the meat hits around 135 °F. Lower the rack and broil, flipping a few times during broiling, to get nice coloring on both sides. Again, the pork is done when the internal temp reaches 145 °F.

Serve with white rice and all the Veggies & Garnish.

Nutrition

• Calories: 373 kcal
• Total Fat: 20 g
• Saturated Fat: 4 g
• Cholesterol: 101 mg
• Sodium: 1593 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 8 g
• Protein: 35 g