Ingredients for Lemongrass Pork Chops
- 2 cloves garlic, minced
- Brown Sugar
- Cracked Black Pepper
- 2 stalks lemongrass, thinly sliced
- 2 tablespoons fish sauce
- Dark Sesame Oil
- Rice Wine
- Center Cut Pork Chops
- Fresh cilantro, chopped (for garnish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemongrass Pork Chops? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemongrass Pork Chops
- In a small bowl, mash 2 cloves of garlic with 1 teaspoon of sugar and 1/2 teaspoon of black pepper.
- Add 2 stalks of thinly sliced lemongrass, 2 tablespoons of fish sauce, 1 tablespoon of sesame oil, and 1/4 cup of dry white wine. Mix thoroughly.
- Place 4 pork chops (about 1 inch thick) in a resealable bag or shallow dish. Pour marinade over chops, ensuring they are fully coated. Refrigerate for at least 3 hours, or preferably overnight (up to 6 hours).
- Remove chops from refrigerator 30 minutes before cooking. Discard marinade. Pat chops dry with paper towels. Allow to come to room temperature.
- Preheat grill to medium-high heat (about 375°F). Lightly oil the grates to prevent sticking.
- Grill pork chops for 5-7 minutes per side, or until internal temperature reaches 145°F, using a meat thermometer. Adjust cooking time depending on thickness of chops.
- Garnish with fresh cilantro before serving. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
28g
Fat
22g
Carbs
2g