Vietnamese Grilled Pork Chops Recipe

I’m excited to share my easy Vietnamese Grilled Pork Chops recipe that uses a simple lemongrass marinade and cooks in minutes, making it perfect for a no-fuss dinner with rice.

I still get a little thrill when I think about Vietnamese Grilled Pork Chops. The smell of fresh lemongrass on seared pork chops is wild, like bright citrus and savory all at once.

I never planned to become obsessed with this dish but once you taste that lemongrass perfume clinging to charred edges you start making excuses to eat it more. There is something addictive about the balance of scent and smoke and it makes simple pork feel special.

If you’re curious, it’s way easier than it sounds and totally worth the try.

Ingredients

• Pork chops: main protein, rich in B vitamins, filling, can be lean or fatty
• Lemongrass: bright citrus notes low calories, adds freshness and fragrant aroma to meat
• Fish sauce: salty umami punch provides savory depth, high sodium so use sparingly
• Light soy: salty adds color and umami, less sweet than dark soy
• Sugar: sweetens and helps caramelize adds calories so balance with savory
• Garlic: pungent, boost savory flavor and aroma, has some healthful compounds
• Oyster sauce: thick sweet umami glaze, rounds flavors, adds richness and gloss
• Baking soda: tenderizes meat by breaking proteins, use tiny amount cautiously

Ingredient Quantities

• pork chops, bone in or boneless, about 1 lb (450 g), 3 to 4 chops
• fresh lemongrass, 2 large stalks, white parts finely minced
• garlic, 3 cloves, minced
• shallot, 1 small, minced
• fish sauce, 2 tablespoons
• light soy sauce, 1 tablespoon
• oyster sauce, 1 tablespoon
• granulated sugar, 2 tablespoons (or brown sugar)
• vegetable oil, 1 tablespoon
• honey, 1 teaspoon (optional)
• ground black pepper, 1/2 teaspoon
• baking soda, 1/8 teaspoon (optional, for tenderizing)

How to Make this

1. If using the baking soda for extra tender meat, sprinkle 1/8 teaspoon over the chops, rub it in, let sit 15 minutes, then rinse well and pat dry. If not, just pat the pork dry.

2. Finely mince the white parts of 2 large lemongrass stalks, mince 3 garlic cloves and 1 small shallot.

3. In a bowl mix the lemongrass, garlic, shallot, 2 tbsp fish sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 2 tbsp sugar, 1 tbsp vegetable oil, 1/2 tsp ground black pepper and 1 tsp honey if using. Stir until the sugar mostly dissolves.

4. Save 2 tablespoons of the marinade in a separate small bowl before adding the pork if you want to baste while grilling. Never use marinade that touched raw meat unless you boil it first.

5. Put 3 to 4 pork chops (about 1 lb) in a zip bag or shallow dish, pour the rest of the marinade over, massage to coat every piece, squeeze out air and refrigerate. Marinate at least 1 hour, overnight is best for flavor.

6. Take the chops out 20 minutes before cooking to come closer to room temp. Preheat grill, grill pan or skillet to medium-high and oil the grates or pan lightly so they dont stick.

7. Grill the chops 4 to 6 minutes per side for 3/4 inch thick boneless chops, 6 to 8 minutes per side for bone-in or thicker pieces. Flip once or twice, dont stab them with a fork. If you reserved marinade for basting, brush it on during the last few minutes. If using leftover marinade that touched raw meat, boil it 1 to 2 minutes before brushing.

8. Cook until internal temperature reaches 145 F (63 C) at the thickest part, or until juices run clear. Watch sugar in the marinade, it can char so lower heat if it starts to blacken.

9. Remove pork from heat and rest 5 minutes on a cutting board so juices redistribute, then slice against the grain.

10. Serve with steamed rice and quick pickles or salad. Tip: if you used honey, brush it on in the final 1 to 2 minutes so it caramelizes but doesnt burn.

Equipment Needed

1. Sharp chef’s knife and cutting board (for mincing lemongrass, garlic, shallot)
2. Medium mixing bowl plus a small bowl to reserve 2 tbsp of marinade
3. Measuring spoons (tsp and tbsp)
4. Zip top bag or shallow dish for marinating
5. Grill, grill pan or heavy skillet and a little oil to grease the surface
6. Long handled tongs and a silicone basting brush so youll be able to flip and baste
7. Instant read meat thermometer to check for 145 F (63 C)
8. Paper towels and a clean plate or cutting board for resting and slicing

FAQ

Vietnamese Grilled Pork Chops Recipe Substitutions and Variations

• Fresh lemongrass: if you dont have stalks, use 1 tbsp store-bought lemongrass paste or grate 1 tsp fresh ginger plus 1 tsp lime zest for a similar bright, citrusy bite (add a pinch more sugar if it tastes sharp).
• Fish sauce (2 tbsp): swap with 2 tbsp soy sauce plus 1 tsp lime juice for salty umami, or for a vegetarian swap use 2 tbsp tamari plus 1 tsp crushed seaweed or a splash of mushroom broth for depth.
• Oyster sauce (1 tbsp): try 1 tbsp hoisin sauce for sweet, saucy body, or 1 tbsp mushroom stir-fry sauce if you want a meat-free option; thin with a little water if it seems too thick.
• Baking soda (1/8 tsp, optional): instead of chemical tenderizer pound the chops with a meat mallet or use 1 tbsp fresh crushed pineapple or papaya juice for enzymatic tenderizing, but dont marinate longer than 20 to 30 minutes or the meat can get mushy.

Pro Tips

1) If you use the baking soda, dont overdo it. 1/8 teaspoon is enough, rub it in, let sit about 15 minutes, then rinse really well and pat dry. If you leave it on too long the pork can get mushy or taste off.

2) Sugar and honey burn fast, so keep the heat moderate and watch the edges. Reserve a little marinade for basting and only brush it on in the last few minutes. If that reserved stuff touched raw meat boil it for 1 to 2 minutes first before using.

3) Bring the chops out about 20 minutes before cooking and pat them dry. Theyll brown more evenly and you wont overcook the outside while the center warms up. Use an instant read thermometer to pull them at 145 F 63 C, then rest for a few minutes before slicing.

4) Preheat your grill or pan and use a high smoke point oil so nothing sticks. Dont stab the meat with a fork while flipping use tongs. Slice against the grain after resting for the most tender bites.