5/5
(1 Votes)
Ingredients
- 1/2 cup brown sugar
- 1/3 cup thinly sliced shallots
- 1/4 cup thinly sliced lemongrass
- 2 tbsp. peanut oil
- 2 tbsp. soy sauce
- 1 1/2 tbsp. fish sauce
- 1 tbsp. ground black pepper
- 8 cloves garlic, finely chopped
- 1 lb. 1/2″-thick pork blade chops
- Cooked white rice and nuoc cham (Vietnamese chili-garlic sauce), for serving
Preparation
Step 1
1. In blender or food processor, combine sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; purée until smooth. Place pork chops in a 9″ × 13″ baking dish and pour over purée; cover with plastic wrap and chill at least 1 hour or overnight.
2. Heat a 12″ cast-iron grill pan over high heat, or preheat BBQ. Working in batches, add chops; cook, turning once, until charred in spots and cooked through, about 2 minutes. Serve immediately with rice and chili-garlic sauce.
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