Grilled Thai Ginger-Garlic Pork Chops Recipe

Name: Grilled Thai Ginger-Garlic Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 tablespoons finely chopped lemongrass (remove the outer leaves from 1 or 2 stalks and chop the tender centers); 1/2 cup chopped fresh cilantro, more for garnish; 3 tablespoons chopped of fresh mint, more for garnish; 2 tablespoons minced fresh ginger; 2 tablespoons minced garlic; 4 teaspoons granulated sugar; 2 teaspoons grated lime zest; 1/2 cup asian fish sauce (nam pla or nuoc mam); 1/4 cup soy sauce; 1/4 cup canned pineapple juice; 2 tablespoons peanut oil; 4 frenched center-cut pork chops, about 1-1/2 inches thick; lime wedge, for serving

Servings: persons

3 -4 tablespoons finely chopped lemongrass (remove the outer leaves from 1 or 2 stalks and chop the tender centers)
1/2 cup chopped fresh cilantro, more for garnish
3 tablespoons chopped of fresh mint, more for garnish
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
4 teaspoons granulated sugar
2 teaspoons grated lime zest
1/2 cup asian fish sauce (nam pla or nuoc mam)
1/4 cup soy sauce
1/4 cup canned pineapple juice
2 tablespoons peanut oil
4 frenched center-cut pork chops, about 1-1/2 inches thick
lime wedge, for serving

1
In a bowl, combine the lemongrass, cilantro, mint, ginger, garlic, sugar and lime zest. Stir in the fish sauce, soy sauce, pineapple juice, and oil. Put the chops in a large zip-top bag and pour in the marinade. Seal the bag, squeeze out the excess air and refrigerate for 8 hours or overnight, turning the bag occasionally.
2
When you're ready to grill the chops, remove them from the marinade and drain off and discard the liquid. It's okay if some solids adhere to the chops.
3
Build and light a charcoal fire with coals banked on one side only. If using a gas grill, set one side to medium high and leave the other side off. When the fire is medium hot (you'll be able to hold your hand just above the grate for about 2 seconds), set the chops directly over the heat. Sear them for about 2 minutes per side, and then use tongs to move them to the area with no direct heat, arranging them so the bone side of the chop (if there is one) faces the heat (the bone acts as a barrier to the heat). Cover the grill and cook the chops indirectly until their internal temperature reaches 145u00b0 to 150u00b0F, another 3 to 5 minutes per side.
4
Transfer the chops to a clean platter and let them rest for 5 minutes so the juices redistribute and the chops finish cooking. Sprinkle with more cilantro and mint and serve with the lime wedges.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 -4 tablespoons finely chopped lemongrass (remove the outer leaves from 1 or 2 stalks and chop the tender centers), 1/2 cup chopped fresh cilantro, more for garnish, 3 tablespoons chopped of fresh mint, more for garnish, 2 tablespoons minced fresh ginger, and more.

Yes, Grilled Thai Ginger-Garlic Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Thai Ginger-Garlic Pork Chops

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