Vietnamese lemongrass pork chops (thịt heo nướng sả) are full of sweet and savory flavors, highlighted with lemongrass aromatics. I love topping them with some scallion oil and serving them with broken rice, fried eggs, and fresh vegetables. I drizzle everything with a tangy Vietnamese dipping sauce, nước chấm.
These pork chops are marinated in a tasty mixture of lemongrass, garlic, shallots, soy sauce, oyster sauce, and honey, which are readily available at most supermarkets. If you can’t find shallots, you can substitute with onions. I love this marinade and use it on more than just pork!
If you’re not familiar with lemongrass, it’s a fragrant herb that tastes like lemon with hints of ginger and mint. I finely mince the chubby white and light green parts with a knife or food processor and discard the tough dark green tops. I usually buy a bunch of lemongrass to finely mince and freeze so I always have some on hand.
Thin cut bone-in pork chops (around ⅓”) work best to absorb the marinade and cook quickly. The bone-in provides moisture and flavor. You can use thicker cuts too, just make sure to adjust the cooking time accordingly.
Traditionally, these pork chops are cooked on a grill, but a stove top in a grill pan, oven with a grill pan, air fryer, or cast iron pan works too. My favorite method to use are cooking on a charcoal grill or oven with a grill pan. But whichever way you choose, you want the heat source to be set fairly high in order to cook your pork chops fast while adding some great texture and caramelization.
These pork chops are commonly served with scallion oil, broken rice, fried egg, shredded pork, egg meatloaf, fresh vegetables, pickled vegetables, and a Vietnamese dipping sauce. Since the shredded pork, egg meatloaf, and pickled vegetables take more time to prepare, I don’t normally include them. The scallion oil is quick to make (see recipe below) and it keeps the pork chops juicy while adding an extra aroma. Broken rice can be made from regular rice (see recipe below) and has a coarser texture compared to regular rice. It’s great with the pork chops because it won’t absorb the Vietnamese dipping sauce and get soggy too fast. The Vietnamese dipping sauce is my favorite (see recipe below) and a must-have for this meal. The acidity of the sauce cuts through the richness of the caramelized pork chops and ties the whole dish together.
This classic dish is so easy to make and my absolute favorite way to enjoy pork chops. I hope you enjoy this quick staple meal that the family will love!
Vietnamese Lemongrass Pork Chops
Ingredients
- 4 tablespoons of minced lemongrass
- 4 tablespoons of reduced sodium soy sauce
- 2 tablespoons of oyster sauce
- 2 ½ tablespoons of honey
- 1 tablespoon of minced garlic
- 1 ½ tablespoons minced shallots
- ½ teaspoon of black pepper
- 2 lbs of thin-cut bone-in pork chops
- 1 tablespoon of vegetable oil
Directions
- In a mixing bowl, combine all ingredients except the pork chops and vegetable oil. Mix well and adjust the flavoring as needed.
- In a large container or Ziplock bag, add the marinade and pork chops. Coat all sides of the pork chop with the marinade.
- Add the oil to the bag and mix.
- Marinate in the refrigerator overnight or for at least 4 hours and turn at least once.
- Remove pork chops from marinade and discard the liquid.
- Cook pork chops on the grill, grill pan on the stove, or grill pan in the oven until fully cooked.
- If you’re using an outdoor grill, cook on high heat for approximately 1 ½ minutes per side.
- If you’re using a grill pan on the stove, and 1 tablespoon of oil to the pan and bring it up to medium high heat. Cook pork chops approximately 4-6 minutes per side.
- If you’re using a grill pan in the oven, set the rack to the top shelf and cook pork chops on high broil for 5 minutes on one side, and 4 minutes on the other side.
- Serve with a side of broken rice, scallion oil (link in post), veggies, and Vietnamese dipping sauce (nước chấm) (link in post).
Scallion Oil
Ingredients
- 2 stalks of scallions or about 1 cup
- 2 tablespoons of vegetable oil
- A pinch of salt
Directions
- Thinly slice the scallions.
- In a small saucepan, add the scallions, oil, and salt. Cook on medium high heat for 3-4 minutes until softened. Alternatively, you can add everything to a microwave safe bowl and cook in the microwave for 30 secs, stir, and for 30 more secs.
Nuoc Cham
Ingredients
- 4 tablespoons of fish sauce
- 6 tablespoons of sugar
- 4 tablespoons of hot water
- 3 tablespoons of lime juice
- 1 tablespoon of finely chopped garlic
- 3 finely chopped thai chilis,
- ½ teaspoon of chili paste (I use Sambal)
- ½ teaspoon of Sriracha
Directions
- In a bowl, combine the hot water and sugar. Mix until the sugar is dissolved.
- Add the rest of the ingredients and mix to combine. Adjust taste as needed.
Jasmine Rice 
Broken rice 
Cooked Broken Rice
Broken Rice
Ingredients
- Jasmine Rice
- Water
Directions
- Rinse and drain rice until the water runs clear.
- Add the recommended amount of clean water (per your rice cooker’s instructions or the directions from the rice bag) to the clean rice and let it soak for 30 minutes.
- Gently crush the rice with your hands until all of the rice is broken, approximately 30 secs.
- Cook rice according to your rice cooker’s instructions or the directions from the rice bag.
What is your favorite marinade for meats?
