Vietnamese Pork Chops (Sườn Nướng)
A quintessential Vietnamese rice dish with grilled pork. Great to make in batches and an easy crowd favorite!
Prep Time3 hrs 10 mins
Cook Time15 mins
Servings: 6 chops
- 2 lb pork chops about 6 chops
- 3 Tbsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp fish sauce
- 1/2 tsp monosodium glutamate (MSG)
- 4 Tbsp neutral cooking oil
- 6 Tbsp lemongrass, minced
- 2 Tbsp garlic, minced about 6 cloves
- 2 Tbsp shallots, minced
Rinse pork chops under running water and lightly scrub with salt. Pat dry with paper towels.
Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Then add the Marinade Aromatics.
Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.
Grill on a BBQ all at once or pan fry the chops without crowding the pan. You can sear on high heat for browning or grill marks, then lower to medium heat and cook on both sides until cooked all the way through. Chops are done when opaque inside and very lightly pink, about 145 degrees F.
Serve with a side of rice, veggies & garnish, and nuoc cham (dipping/prepared fish sauce).