Grilled Lemongrass Pork Chops
Photo: Annabelle Breakey; Prop Styling: Chelsea Zimmer
This bright dish comes together fast. Serve with steamed rice if you like.
How to Make It
Step 1
1
Peel off tough outer layers of lemongrass stalk, trim off root, and cut a 4-in.-long piece from root end (discard top). Put lemongrass, shallot, ginger, garlic, brown sugar, fish sauce, pepper, and 2 tbsp. each lime juice and oil into a blender. Whirl into a smooth, wet paste. Transfer 2 tbsp. lemongrass mixture to a large bowl.
Step 2
2
Put pork chops in a baking dish large enough to hold all 4 in a single layer. Pour remaining lemongrass mixture over chops and turn to coat.
Step 3
3
Whisk remaining 2 tbsp. lime juice, 2 tbsp. of the oil, and the vinegar into lemongrass mixture in large bowl. Chill until ready to serve.
Step 4
4
Thinly slice bok choy (stalks and stems) and put in a bowl. Slice red pepper into 2-in. matchsticks and thinly slice jalapeño; add to bowl. Tear herb leaves, add to vegetables, and chill until ready to serve.
Step 5
5
Preheat a grill to medium (350° to 450°). Remove chops from marinade, pat dry, and brush with remaining 1 tbsp. oil. Grill chops, turning once (lid closed on gas), about 10 minutes total for medium. Meanwhile, toss vegetables and herbs with lemongrass dressing.
Step 6
6
Serve chops, drizzled with any remaining dressing, with salad and rice.
Ingredients
1 stalk lemongrass
1 shallot, peeled
1 1-in. piece ginger, peeled
1 garlic clove, peeled
3 tablespoons brown sugar
1/4 cup Thai or Vietnamese fish sauce
1/4 teaspoon pepper
1/4 cup fresh lime juice, divided
5 tablespoons vegetable oil, divided
4 bone-in pork chops (about 2 lbs. total; each about 3/4 in. thick)
1 teaspoon distilled white vinegar
2 small heads bok choy
1 small red bell pepper
1 jalapeño chile
2 cups mixed herb leaves, such as basil, cilantro, and mint
Directions
Step 1
1
Peel off tough outer layers of lemongrass stalk, trim off root, and cut a 4-in.-long piece from root end (discard top). Put lemongrass, shallot, ginger, garlic, brown sugar, fish sauce, pepper, and 2 tbsp. each lime juice and oil into a blender. Whirl into a smooth, wet paste. Transfer 2 tbsp. lemongrass mixture to a large bowl.
Step 2
2
Put pork chops in a baking dish large enough to hold all 4 in a single layer. Pour remaining lemongrass mixture over chops and turn to coat.
Step 3
3
Whisk remaining 2 tbsp. lime juice, 2 tbsp. of the oil, and the vinegar into lemongrass mixture in large bowl. Chill until ready to serve.
Step 4
4
Thinly slice bok choy (stalks and stems) and put in a bowl. Slice red pepper into 2-in. matchsticks and thinly slice jalapeño; add to bowl. Tear herb leaves, add to vegetables, and chill until ready to serve.
Step 5
5
Preheat a grill to medium (350° to 450°). Remove chops from marinade, pat dry, and brush with remaining 1 tbsp. oil. Grill chops, turning once (lid closed on gas), about 10 minutes total for medium. Meanwhile, toss vegetables and herbs with lemongrass dressing.
Step 6
6
Serve chops, drizzled with any remaining dressing, with salad and rice.
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