Lemongrass Pork Chops are juicy, tender and full of sweet and savory flavors and infused with lemongrass fragrance. Served with the classic dipping fish sauce.
Serving: 2Difficulty: Easy
Ingredients
4 bone-in pork chop (about 1 lb 6 oz)
3 tbsp oyster sauce
1 tbsp rice wine
1 tbsp fish sauce
4 tbsp lemon grass, minced
¼ tsp white pepper
1 tsp garlic powder
¼ tsp dark soy sauce
2 tbsp brown sugar
1 tbsp corn starch
1 tbsp fish sauce
2 tsp lime juice
1 tbsp sugar
6 tbsp water
1 garlic cloves, finely chopped
1 stalk scallion, chopped
½ tbsp oil
steamed rice
2 sunny eggs
6 leaves lettuce
1 cucumber, sliced
1 tomato, sliced
Directions
Use the back of your knife to pound the pork chop. Be careful not to pound it too thin.
In a small bowl combine the "Marinade Pork Chop" ingredients except the pork chop and corn starch. Whisk to combine.
Coat the pork chop with corn starch first and then combine the pork chop with "Marinade Pork Chop" sauce in a mixing bowl and marinate for at least 1 hour. (or cover and refrigerate overnight.)
Place all ingredients for the dipping fish sauce in a sauce bowl. Whisk to combine and set aside.
Heat your pan to medium heat and add ½ tablespoon oil. When it's hot, add chopped scallions. Mix scallions in the pan for about 20 seconds or until softened. Set Aside.
Heat your non-stick pan to medium high heat and add the 1 tablespoon oil. When it's shimmering hot, add pork chops.
Sear on one side until they are nice and golden brown on the first side, about 3 minutes. Add a little more oil if needed. Flip and sear the other side until browned, about 3 minutes. (Cooking time can vary based on the thickness of the pork chops.)
Fill serving plates with rice, then top with pork chop, egg, lettuce, tomato and cucumber. Drizzle everything with the dipping fish sauce and add 1 teaspoon scallion oil over pork chop.
*Note
For chopped lemongrass, you can use frozen or fresh. If you use frozen, you can save more time.
