Vietnamese Grilled Lemongrass Pork Chop (Thit Heo N

Name: Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pork chops, bone-in, about 1 inch thick; 3 tablespoons sugar; 3 tablespoons garlic; 3 tablespoons shallots; 2 stalks lemongrass, trimmed and roughly chopped; 1/2 teaspoon fresh ground black pepper; 1 1/2 tablespoons dark soy sauce; 2 tablespoons fish sauce; 2 tablespoons olive oil; salt; fresh cilantro, chopped (garnishment)

Servings: persons

4 pork chops, bone-in, about 1 inch thick
3 tablespoons sugar
3 tablespoons garlic
3 tablespoons shallots
2 stalks lemongrass, trimmed and roughly chopped
1/2 teaspoon fresh ground black pepper
1 1/2 tablespoons dark soy sauce
2 tablespoons fish sauce
2 tablespoons olive oil
salt
fresh cilantro, chopped (garnishment)

1
Using a mini food processor, pulse the sugar, garlic, shallot and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce and oil; process to combine well.
2
Place the pork chops in a large zip-lock bag and pour the marinade to coat. Massage the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling. Season with salt the chops.
3
Preheat the grill to medium-high heat. Grill the pork chops over direct high heat, with the lid closed for about 4 minutes. Flip the chops and cook for an additional and cook for an additional 4 minutes or until internal temperature reaches 150 degrees F. Remove from the grill, and let the pork chops rest for 5 minutes. Sprinkle with cilantro.
4
Serve over steamed white rice and nuoc cham dipping sauce.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 pork chops, bone-in, about 1 inch thick, 3 tablespoons sugar, 3 tablespoons garlic, 3 tablespoons shallots, and more.

Yes, Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa) 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.

That's it — enjoy your meal!

Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions