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Lemongrass Porkchops
Rated 5.0 stars by 1 users
Category
meals
Cuisine
Vietnamese
These lemongrass pork chops are deeply savory, aromatic, and packed with comforting Vietnamese-inspired flavor. A bold marinade of fish sauce, lemongrass, warm spices, and bouillon soaks into the pork, keeping it juicy and well seasoned. Searing in a hot pan creates a golden crust, while a quick butter baste adds richness and shine. Served with rice, a fried egg, and fresh and pickled vegetables, this is a simple but incredibly satisfying meal.
Recipe Courtesy of Nguyen Foodstall
Ingredients
- 2 pork chops
-
1 Tbsp Red Boat Fish Sauce
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp coriander powder
- 4 Tbsp minced lemongrass
- 1 Tbsp neutral oil
- 1 Tbsp chicken bouillon
- ½ tsp salt (adjust to taste)
- 1 Tbsp butter (for basting)
- Steamed white rice
- 1 fried egg per person
- Sliced fresh tomatoes & cucumber
- Pickled vegetables (like daikon & carrot)
- Small bowl of dipping fish sauce
For Serving (optional but traditional):
Directions
Make the Marinade
In a bowl, combine fish sauce, garlic powder, onion powder, coriander powder, minced lemongrass, neutral oil, chicken bouillon, and salt. Stir well to form a paste.
Season the Pork
Rub the marinade generously onto both sides of the pork chops. Massage it in well. Cover and refrigerate overnight (or at least 2–4 hours) to let the flavors soak in.
Sear the Pork Chops
Heat a cast-iron skillet (or heavy pan) over medium-high heat. Add a drizzle of oil if needed. Sear pork chops 3–4 minutes per side, until golden brown with a slight char.
Butter Baste
Reduce heat slightly, add 1 Tbsp butter to the pan, and tilt it so the melted butter pools. Spoon the butter repeatedly over the pork chops for 1–2 minutes to lock in flavor and aroma.
Serve
Rest the pork chops for a few minutes. Then serve over a bed of steamed rice, topped with a fried egg, alongside fresh tomatoes, cucumber, pickled vegetables, and a side of dipping fish sauce.
