Grilled Pork Chops with Lemongrass and Garlic

Sủ́ỏn Heo Ủ́ỏp Xã Tỏi

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

The aromatic flavors of lemongrass and garlic permeate the pork chops, producing a fragrant dish that is a wonderful complement to a vegetable sauté or a noodle side dish, as well as being delicious with plain steamed rice and the salad platter. If you do not have enough time for the pork chops to marinate at least an hour, you can add another tablespoon of fish sauce.


  • 1 stalk fresh lemongrass, very finely chopped
  • ½ tablespoon sugar
  • ½ teaspoon chili paste
  • 1 medium onion, sliced into rings
  • 6 clove garlic, minced
  • ½ tablespoon fresh lime juice
  • ¼ cup fish sauce
  • 3 pounds pork chops (or substitute another cut of pork)
  • ¼ cup vegetable oil
  • Black pepper to taste


    1. In a medium-size mixing bowl, combine the lemongrass, sugar, chili paste, onions, garlic, and lime juice. Mix thoroughly, then add the fish sauce and mix until the sugar has dissolved.
    2. In a shallow dish or bowl, arrange the pork chops so that as much of the surface area is exposed as possible. Pour the marinade all over the chops. Cover and refrigerate for at least an hour, but ideally overnight.
    3. In a grilling pan, heat the oil over medium heat. Grill the pork chops roughly 10 minutes on each side or until cooked through. Add black pepper to taste. Cut the meat into bite-size pieces so it is easy to pick up with chopsticks. Serve over white rice with a side of nuoc cham and a salad platter.