Thit Heo Nuong Xa [0000719]

Ingredients:

4 bone-in pork chops
3 stalks lemongrass, white parts only, finely minced
3 cloves garlic, minced
2 tablespoons fish sauce
2 tablespoons honey or brown sugar
1 tablespoon cooking oil (such as vegetable or canola oil)
Freshly ground black pepper, to taste
Sliced green onions, for garnish
Lime wedges, for serving

Instructions:

Prepare the Marinade:

In a bowl, mix the minced lemongrass, minced garlic, fish sauce, honey (or brown sugar), cooking oil, and a generous amount of freshly ground black pepper. Stir well to combine.

Marinate the Pork Chops:

Place the pork chops in a resealable plastic bag or a shallow dish.
Pour the marinade over the pork chops, making sure they are well coated. Massage the marinade into the meat.
Seal the bag or cover the dish and let the pork chops marinate in the refrigerator for at least 2 hours, or preferably overnight.
Grill the Pork Chops:

Preheat your grill to medium-high heat.
Remove the pork chops from the marinade, allowing any excess marinade to drip off.
Grill the pork chops for about 4-5 minutes on each side or until they are cooked through and have nice grill marks. Cooking time may vary based on the thickness of the chops.
Rest and Serve:

Once the pork chops are cooked, remove them from the grill and let them rest for a few minutes before serving.
Garnish with sliced green onions.
Serve the grilled lemongrass pork chops with a side of steamed rice and lime wedges.
Enjoy:

Squeeze lime juice over the pork chops before eating to enhance the flavors. The pork chops are deliciously aromatic and have a balanced blend of sweet and savory flavors.

Remember, the key to successful grilling is to monitor the heat and the thickness of the pork chops. Adjust cooking time accordingly to achieve juicy and flavorful results.