Ingredients
- 5-7 bone-in pork chops, ½" thick
- 2-3 stalks lemongrass, finely minced
- 3 cloves garlic, finely minced
- 2 shallots, finely minced
Marinade
- 4 tablespoon light soy sauce
- 4 tablespoon fish sauce
- 4 tablespoon light brown sugar
- 1 tablespoon high smoke point oil, avocado, peanut, canola
Instructions
Marinate the Pork Chops
- Combine all the MARINADE ingredients in a small bowl. Mix well until the sugar is completely dissolved.
- Place the pork chops in a large bowl or food storage bag and pour in the marinade. Massage the marinade into the pork chops. Be sure each piece is well coated.
- Add the lemongrass, garlic and shallots and massage the aromatics onto the pork chops.
- Marinate the pork chops at least overnight. If the pork chops are thicker than ½", marinate for 2-3 days.
Grilling Method
- Bring the grill to high heat and sear the pork chops on both sides.
- If the pork chops are not cooked through, lower the temperature or move them to a cooler part of the grill. Cook until the pork reaches an internal temperature of 145°F.
Pan Frying Method
- Heat a pan or skillet over high heat, then add a generous amount of oil to fully coat the bottom.
- Sear both sides of the pork chops. As you're searing, press down or use a weight on the pork chops to ensure they have as much contact with the skillet as possible.
- Reduce the heat to low and cook until the pork reaches an internal temperature of 145°F.
- If your pork chops are thick, you can finish them off in the oven instead. Bake the pork chops in an oven or toaster oven at 425°F until they reach an internal temperature of 145°F. It'll take roughly 4-6 minutes, depending on the thickness of your pork chops.
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