Description:
Pork and Asian flavors harmonize beautifully in these Lemongrass Pork Chops, making them a perfect choice for a summer grilling session. Infused with the vibrant essence of lemongrass and other Asian seasonings, these chops are a delightful addition to your grill repertoire.
Ingredients:
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 teaspoon cracked black pepper
- 2 tablespoons lemongrass, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon rice wine
- 4 center-cut pork chops, about 1 inch thick
- Fresh cilantro, for garnish
Instructions:
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In a small bowl, combine minced garlic, brown sugar, and cracked black pepper. Mix well until the sugar starts to dissolve.
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Add finely chopped lemongrass, fish sauce, and rice wine to the bowl with the garlic mixture. Stir thoroughly to create a marinade.
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Place the pork chops in a shallow dish or resealable plastic bag. Pour the marinade over the chops, ensuring they are well coated. Cover or seal and refrigerate for at least 3 hours, or up to 6 hours for maximum flavor.
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When ready to cook, remove the pork chops from the refrigerator and discard the marinade. Pat the chops dry with paper towels and let them come to room temperature.
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Preheat your grill to medium-high heat, or preheat the broiler in your oven.
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Grill or broil the pork chops for 5-7 minutes on each side, or until they reach your desired level of doneness. The internal temperature should reach 145°F (63°C) for medium rare or 160°F (71°C) for medium, as measured with a meat thermometer.
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Once cooked, remove the pork chops from the grill or broiler and let them rest for a few minutes before serving.
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Garnish with fresh cilantro before serving to add a burst of color and flavor.
Enjoy these Lemongrass Pork Chops hot off the grill, paired with your favorite sides or Asian-inspired dishes for a complete meal. The marinade tenderizes the meat while infusing it with irresistible Asian flair, making this recipe a standout for any summer gathering or weeknight dinner.