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Classic Vietnamese Pork Chops

This recipe features succulent pork chops marinated with lemongrass, garlic, and fish sauce, offering a perfect balance of savory and aromatic flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vietnamese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 3 stalks lemongrass, finely minced (only the tender white bulb part)
  • 3 pieces shallots, finely chopped
  • 5 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 5 tbsp fish sauce Look for high-quality brands like Red Boat for great flavor
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar Light or dark based on preference
  • 2 tbsp neutral oil (like canola or sunflower) For marinade
For the Main Ingredients
  • 4 pieces pork chops (about 1/2-inch thick; bone-in for more flavor)
  • 2 tbsp oil For searing
  • 4 cups rice (white or jasmine is best for pairing)
  • 1 cup cucumbers, sliced into 1/4-inch rounds
  • 1 cup pickled carrots Homemade or store-bought
  • to taste scallion oil To drizzle on top for an aromatic finish

Method
 

Marination
  1. In a bowl, combine the minced lemongrass, chopped shallots, minced garlic, grated ginger, fish sauce, soy sauce, brown sugar, and 2 tbsp of oil. Mix well to create a fragrant marinade.
  2. Add the pork chops to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap or transfer it to a zip-top bag and refrigerate for at least 2 hours (for the best flavor, marinate overnight if time allows).
Cooking
  1. Remove the pork chops from the marinade and pat them dry with paper towels, wiping off excess marinade. This ensures they caramelize beautifully in the pan.
  2. Heat a tablespoon of oil in a skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side, until they are richly caramelized.
  3. Let the chops rest for 3-5 minutes before slicing. This helps retain their juiciness.
  4. While the pork chops are resting, cook the rice according to package instructions.
Serving
  1. Serve the rested pork chops over a fluffy bed of rice, adorned with cucumber slices, pickled carrots, and a drizzle of fragrant scallion oil.

Notes

Ensure you use fresh ingredients for the best results. Feel free to substitute the pork chops with chicken thighs or tofu for a different take!