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
Units
Scale
- 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