Description
Tender pork with a lemongrass rub, grilled to perfection. Serve with jasmine rice for a tasty, easy dinner.
Ingredients
- ¼ cups Minced Or Grated Lemongrass
- 1 Tablespoon Fish Sauce
- 1-½ teaspoon Sugar
- 2 teaspoons Vegetable Oil
- ¼ teaspoons Black Pepper
- 4 pieces 3/4-inch Bone-in Pork Chops
Preparation
Note: Prep time does not include 2 hours for marinating. Also, refer to post link for info on how to prepare fresh lemongrass.
Combine lemongrass, fish sauce, sugar, oil, and black pepper in a bowl. Set aside.
Using a small, pointed knife, make numerous punctures on both sides of pork chop. Rub lemongrass mixture onto both sides. Place pork in a large ziplock bag. Refrigerate for at least 2 hours.
Grill on medium high with the cover on for about 4 minutes per side, rotating pork chops 45 degrees to create crosshatch marks after 2 minutes. Avoid overcooking pork to prevent drying out. The desired internal temperature should be 145ºF. Allow to rest 10 minutes prior to serving.
