Charred Lemongrass Pork Chops
Tender pork chops glazed with a bright lemongrass-fish sauce marinade, charred in a hot skillet in under 20 minutes. Authentic Vietnamese suon nuong without the fuss.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
freshsimplevietnameseporktenderjuicyweeknightmain-dish
Ingredients
- 4 chops pork chops (bone-in or boneless, 1-inch thick)
- 3 stalks fresh lemongrass stalks, white & light green parts only, minced
- 3 tbsp fish sauce
- 2 tbsp honey
- 1 lime lime (juiced)
- 3 cloves garlic cloves, minced
Instructions
- 1
Mix lemongrass, fish sauce, honey, lime juice, and garlic in a bowl until combined.
- 2
Pat pork chops dry. Coat both sides generously with the marinade.
- 3
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear pork chops 4-5 minutes per side without moving—they should char deeply and feel firm when pressed.
- 5
Transfer to a plate and rest 3 minutes. Serve with steamed rice and pickled vegetables.
Tools you’ll need
- mixing bowl
- 12-inch stainless steel or cast iron skillet
- tongs
- paper towels
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