The first thing I usually notice when I step into a Vietnamese restaurant is the smell of grilled lemongrass that escapes the kitchen. In fact, it’s my criteria for a good Vietnamese restaurant. No grilled lemongrass aroma? No go.
In Vietnam, it’s the grilled lemongrass pork aroma that they use to lure in customers. You will often find someone fanning the aroma of grilled lemongrass pork that they strategically placed on a small charcoal grill near the street. The aroma goes straight into the onslaught of passing motorbikes. Simple and effective marketing.
Lemongrass pork chop is my go-to item when I pack lunch for my husband to take to work. I usually marinate a bunch of pork chops the night before and grill or pan-fry them the next day.
I pack the pork chops with steamed white rice and fresh vegetables such as lettuce or sliced cucumbers. Sometimes, I add kimchi and a fried egg if I’m feeling nice.
When he reheats the pork chop in the microwave at work, I’ve been told that he’s the envy of his coworkers 😉
I have found pork chops to be very tricky to cook. Pork chops are lean so it dries out quickly.
Here are a few tips on how to keep pork chops moist and tender:
- Buy bone-in pork chops. The bone provides not only moisture but also tons of flavor.
- Use thin cuts. I normally use pork chops no more than 1/3 inch thick. For thicker pork chops, I either cut them in half or, my method of choice, take out my aggression and flatten it with a mallet.
- If frying, use corn starch. The thin layer of corn starch will absorb excess moisture to prevent hot oil splatter when frying. It also provides a nice crispy crust.
- Do not overcook. Thin cuts of pork chops cook up quickly — 4 to 7 minutes per side, depending on thickness. Walking away to watch How I Met Your Mother is not recommended.
- Brush pork chop with scallion oil when ready to serve. Not only will this keep the pork chops from drying out, but it also produces a wonderful aroma.
Vietnamese Pan-Fried Lemongrass Pork Chops (Suon Heo Chien Sa)
- Total Time: 35 minutes
- Yield: 5 1x
Description
The perfect balance of sweet and savory with the amazing aroma of lemongrass, these pan-fried pork chops cook up quickly on the stove-top. Serve with steamed rice and a side of fresh vegetables for the perfect weeknight meal.
Ingredients
- 2 lbs bone-in pork chops (no more than 1/3 inch thick)
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon chicken bouillon powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground black pepper
- 1/4 cup minced lemongrass
- 1 tablespoon minced garlic
- Oil for frying
- 1/3 cup corn starch
- Scallion oil
Instructions
- Marinate pork: In a large bowl, marinate pork chops with fish sauce, oyster sauce, chicken bouillon powder, sugar, black pepper, lemongrass, and garlic for at least 15 minutes or overnight in the fridge for best results.
- Pan fry pork: Heat up a large skillet with enough vegetable oil to generously coat the bottom. Add pork chops and corn starch in a plastic bag or large bowl. Toss to evenly coat pork chops with corn starch then dust off excess. Pan fry for about 3-6 minutes per side depending on thickness. Work in batches to prevent overcrowding. Transfer pork chops to a plate lined with paper towels to drain off excess oil.
- Garnish and serve: Brush with scallion oil for a beautiful finish and aroma. Serve with rice and your choice of side vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese
