Directions: |
Directions:Rinse 2 lb pork chops under running water and lightly scrub with some kosher salt. Pat dry with paper towels.
patting pork chops dry.
Combine all Marinade ingredients in a medium mixing bowl: 3 Tbsp sugar, 2 Tbsp soy sauce, 2 Tbsp fish sauce, 1/2 tsp chicken bouillon, 4 Tbsp neutral cooking oil. Stir to combine until sugar and bouillon are fully dissolved.
Then add the Aromatics to the bowl: 6 Tbsp minced lemongrass, 2 Tbsp minced garlic (about 6 cloves), 2 Tbsp minced shallots.
Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight. If marinading overnight, make sure to mix the pork chops in the morning so the top pieces are in the marinade.
Before cooking, remove pork chops from the fridge for about an hour. Remove chops from the marinade and discard the extra liquid–you can keep the aromatics on that stick to the chops though.
COOKING
Grill on a BBQ, giving at least 1-2 inches spacing between each chop. Sear on high heat for browning or grill marks for a few minutes, then lower to medium heat and cook on both sides, flipping often until cooked all the way through.
When done, the pork should read at least 145 °F using an instant read thermometer at the thickest part of the cut.
pork chops on bbq grates
Pan fry: 1-2 chops at a time on medium to medium high heat without crowding the pan. When done, the pork should read at least 145 °F using an instant read thermometer at the thickest part of the cut.
In the oven: Bake at 375 °F for 15-20 minutes until the internal temperature of the meat hits around 135 °F. Lower the rack and broil, flipping a few times during broiling, to get nice coloring on both sides.
In the air fryer: Air fry at 375 °F for 15 minutes. 8 minutes on each side.
Again, the pork is done when the internal temp reaches 145 °F.
Serve with white rice and all the Veggies & Garnish.
Dipping Sauce (6 servings)
12 tbsp water
4 tbsp sugar
3 tbsp freshly squeezed lime or lemon juice
4 tbsp fish sauce
OPTIONAL INGREDIENTS
▢ 1 clove minced garlic
▢ 1 minced bird's eye or Thai chile
Combine 12 tbsp water and 4 tbsp sugar in a bowl.
Optional: heat 1/3 of the water, then mix in to make dissolving the sugar easier, then add the rest of the water.
Add 3 tbsp freshly squeezed lime or lemon juice in increments until you like how it tastes. A good guide is it should taste like lemonade/limeade.
Add 4 tbsp fish sauce in small increments until you like how it tastes. It should be a little strong since it will be paired with unseasoned food.
Top with 1 clove minced garlic and 1 minced bird's eye or Thai chile then serve. |
