This is by far one of our most made recipes! Ever since my son discovered the chicken/pork chop rice at Vietnamese recipes (especially when served with broken rice); it’s been on constant rotation at home. It also keeps well in the fridge and is perfect for leftovers/lunch the next day! The flavours are heightened with lime if you need it but totally great without too!
Some of our favourite restaurants include: Linh Anh Scarborough, Linh Anh Unionville, Pho Dac Biet in Richmond Hill. We’re so lucky to have so many so close to us.The tartness of the fresh lime juice and the zing from the lemongrass make these incredibly appetizing!
This recipe is super easy with frozen lemongrass that’s ready to use right out of the freezer. I also freeze my garlic and ginger so that saves tons of time on prep!
We also eat it as a salad wrap or even banh mi sandwiches or even salad rolls!
Highly recommend you give them a try! I’m sure this recipe also works w/chicken too!
Lemongrass Pork Chops
Ingredients
- 4 pieces Pork chops/Pork Butt Slices
- 1 tbsp Frozen Chopped Lemongrass
- 4 tbsp Fish Sauce
- 1/3 cup Soy Sauce
- 1 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 1/4 cup Honey/Brown Sugar/Your Preferred Sweetner
- 1/2 each Lime
Instructions
- In a large bowl, combine all ingredients together.
- Using a fork, mix and poke the meat to better infuse the marinade. Set aside for at least 30 mins or refrigerate overnight.
- Once ready to cook, heat a skillet over medium heat. Gently put the chops into the skillet and sear well on both sides. Cover for 3 mins until the internal temperature reaches 170F.
- Finish with a good squeeze of lime juice.
- Serve immediately with rice, as filling for a salad roll or lettuce wrap!
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