Description
This Vietnamese Pork Chop recipe features tender pork cutlets marinated in a flavorful blend of lime, fish sauce, soy sauce, garlic, lemongrass, and a touch of chili. Grilled to perfection, these pork chops are juicy and packed with vibrant Southeast Asian flavors, making a quick and delightful dinner for four.
Ingredients
Scale
Marinade
- 1 tsp chili sauce (sriracha or chili paste) or 1 bird’s eye chili, finely chopped
- 2 cloves garlic, minced
- Juice of 1 lime
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 1/2 tbsp brown sugar
- 1 stalk lemongrass, white part only, bruised and sliced into 1cm pieces
Meat
- 4 pork cutlets (around 250g – 300g / 8oz – 10oz each)
For Cooking
- 1 tbsp vegetable or peanut oil (for grilling)
Instructions
- Prepare the Marinade: Place chili sauce or chopped chili, minced garlic, lime juice, fish sauce, soy sauce, brown sugar, and bruised lemongrass pieces into a ziplock bag. Massage the bag gently to thoroughly mix all marinade ingredients together.
- Marinate the Pork: Add the pork cutlets to the ziplock bag with the marinade. Massage the bag to ensure every piece of pork is well coated with the marinade.
- Let Pork Absorb Flavors: Seal the bag and refrigerate the pork to marinate for at least 4 hours, ideally up to 24 hours for maximum flavor infusion.
- Preheat Grill or Pan: Brush the outdoor grill grates with vegetable or peanut oil to prevent sticking and heat to medium-high. Alternatively, heat a pan on the stove over medium-high heat and add the oil.
- Remove Pork from Marinade: Take the pork cutlets out of the marinade, allowing excess marinade to drip off.
- Grill the Pork: Place the pork cutlets onto the grill or pan and cook each side for about 2 minutes, depending on the thickness of the cutlets, until fully cooked. The exterior should be slightly charred while the inside stays juicy. Remember, the pork will continue to cook slightly even after removing from the heat.
- Rest the Meat: Remove the pork chops from the grill or pan and transfer to a plate. Loosely cover with foil and let rest for 5 minutes to redistribute juices before serving.
Notes
- Marinating the pork for a longer time (up to 24 hours) will deepen the flavor.
- If you don’t have an outdoor grill, a stovetop pan or grill pan works just as well.
- Be careful not to overcook the pork to keep it tender and juicy.
- Serve with steamed rice and pickled vegetables for a complete Vietnamese-inspired meal.
- Adjust chili amount to your heat preference.
