If you’re into meal prepping, I find that marinating the protein at least 24 hours ahead yields flavor-packed results. This is the type of meal that can be on the table in less than 30 minutes. Inspired by iHeart Umami’s lemongrass chicken recipe, I marinated my pork chops on Sunday, and we devoured them along with my furikake caulirice and sautéed baby bok choy last night!
I hope you enjoy this recipe! Feel free to leave a comment or rating below.
Vietnamese Lemongrass Pork Chops
A quick, easy and flavor packed meal that's easy to put together in less than 30 minutes.
Equipment
- Large sheet pan
- Large mixing bowl
- Tongs
- Parchment paper
Ingredients
- 4 center-cut, bone-in pork chops
- 2 tbsp dried lemongrass
- 4 dried kaffir lime leaves
- 1 tsp sea salt
- 1/2 tsp ground turmeric powder
- 1/2 tsp black pepper
- 2 tbsp fish sauce
- 2 tbsp maple syrup or raw honey
- 2 tbsp avocado oil
Instructions
- For the marinade, in a large bowl, combine all ingredients with exception of the pork chops, and mix to combine with a whisk.
- Using tongs (or your hands) dip each side of the pork chop in the marinade liberally to ensure each pork chop is fully coated.
- Place the pork chop back in the bowl and cover with saran wrap or foil and marinate over night or for at least 1 hour.
- When you're ready to prepare the pork chops, bring the meat to room temp (about 1 hour)
- Turn your broiler on high and pre-heat the oven for 10 minutes. Line a large sheet pan with parchment paper or foil.
- Place and distribute the pork on the sheet pan evenly and place the sheet in the middle rack of the oven. Cook the pork chops for 8-10 minutes on each side, or cook until desired level of rareness.
Notes
- The dried lemongrass and dried kaffir lime leaves can be found at your local Asian grocery store or on Amazon.com.
- Be sure to flip half way through the cooking time and ensure the parchment paper doesn’t burn in the oven since you’re broiling the chops on high heat.