Lemongrass Pork Chop

Lemongrass Pork Chop 

Ingredients: 

¾ cup sugar ( I like to use brown sugar) or you can substitute honey 

5 tablespoons fish sauce

1 stalk lemongrass, finely chopped (remember to bruise the lemongrass first-- it brings out the flavor) they also sell lemongrass in the freezer department if you can't find fresh ones 

2.     clove garlic, chopped

1 shallot, finely chopped

1 Thai green chili or other small green chili, stemmed and finely chopped

¼ teaspoon black pepper

4       bone-in center-cut pork loin chops (each about 12 ounces and 1 inch thick)

1. In a bowl, combine the sugar, fish sauce, lemongrass, garlic, shallot, chili, and black pepper. Whisk until the sugar dissolves. Arrange the pork chops in a rimmed dish in a single layer. Pour the marinade over, cover with plastic wrap, and let marinate at room temperature for 1 hour. (The pork can also be refrigerated overnight. Bring meat to room temperature before grilling).

2. When your grill is ready.. Set the pork chop and grill. You can also cook the chops on the stove or bake it. I just love the taste of food on the grill.

3. Remove the pork chops from the marinade, discard the marinade, and set chops on the hottest part of the grill. Cook for 1 minute, then turn, and cook 1 minute more. Move chops to the cooler side of the grill and cook, turning once, for about 15 minutes total (depending on the thickness of your chops). 

4. Transfer the chops to a platter and set aside for 10 minutes. Cut the meat from the bone and slice the meat across the grain on the diagonal. Serve meat with the bone. 

Serve with jasmine rice 

I LOVE to eat my pork chop with a sunny side egg...love when the yolk runs over the rice.

 

Goes great with steam green beans or sliced cucumber 

Enjoy!!!