Vietnamese Lemongrass Pork Chops

Serves 4


1 kg pork cutlets (fat on)
3 garlic cloves, crushed
1 red chilli, deseeded and finely chopped (optional)
2 lemongrass stalks, bruised and finely sliced (white part only)
1 lime, zested and juiced
¼ cup fish sauce
2 tablespoons soy sauce
3 tablespoons dark brown sugar
2 tablespoons vegetable oil


Place all the ingredients into a large glass bowl and whisk until well combined and the sugar has dissolved. Place the pork cutlets into the marinade and give it a good toss to coat the meat. Place in the fridge and marinate for a minimum of 2 hours (or overnight).
Preheat a BBQ or frypan over medium-high heat. Drizzle with oil and cook the pork cutlets for 2 minutes on each side, then reduce to medium heat and cook for a further 3-4 minutes on each side. Cooking time all depends on the thickness of the pork cutlets and if you prefer it slightly pink inside or well done. Once it’s cooked to your liking, place the pork on a tray and let it rest for 5-10 minutes. Remember the more rest time, the better!

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