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Prior to this recipe, I had never used lemongrass. It smelled like Pledge to me. But this recipe drew my attention. It was so simple and tasty. I made sure to leave a bit of the marinade pulp on the chops. It browned and caramelized very nicely and added an extra pop of flavor. MMMM!!! You will love this recipe!

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Vietnamese Grilled Lemongrass Pork Chops (adapted from Viet World Kitchen)

  • 4 pork chops, bone-in, about 1 inch thick
  • 3 tbsp sugar
  • 3 tbsp garlic
  • 3 tbsp shallot
  • 1 1/2 stalks lemongrass, trimmed and roughly chopped
  • 1/2 tsp fresh ground black pepper
  • 1 1/2 tbsp dark soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp olive oil

Using a mini food processor, pulse the sugar, garlic, shallot, and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce, and oil, and process to combine well.

Place the pork chops in a large zip-lock bag, and pour the marinade to coat. Squish the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling. Grill over medium heat for 4 minutes on each side or until cooked through. Makes 4 servings.

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