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Grilled Lemongrass Pork Chops - Suon Nuong Xa
Recipe provided by Tia Nguyen
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Recipe Yields 2 Entree Portions
- 1 lb (4 thin slices) center-cut loin pork chops, bone in
- Vietnamese fish sauce to taste
- Fine sea salt & freshly cracked black pepper to taste
- 1 tbsp granulated sugar
- 2 stalks fresh lemongrass, minced
- 1 shallot, minced
- 1 clove garlic, minced
- 1 Bird’s eye chili, seeded & minced
- Drizzle of extra virgin olive oil
Direction
Marinate pork chops with ingredients for at least a couple hours. These chops are best grilled over hot charcoal, but a really hot oven broiler or pan will do in a squeeze. Serve them with hot jasmine rice, a fried egg, sliced tomato and sweet pepper. Garnish rice and chops with fried scallion and drizzle generously with dipping sauce right before eating.
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