Lemongrass Porkchops

My wife loves pork chops and this Vietnamese lemongrass pork chop recipe is her favorite request. They are sweet, savory, garlicky, and deeply aromatic. These Vietnamese lemongrass pork chops (Sườn Nướng) are marinated in a bold mix of lemongrass, garlic, fish sauce, and soy sauce, then grilled or pan-seared until beautifully caramelized. You can even air fry these for an easy weeknight dinner.

The result? Tender, juicy pork with crispy edges and a bright citrusy aroma from fresh lemongrass. Serve them with steamed rice, pickled veggies, and a fried egg for a classic Vietnamese comfort meal.

Ingredients
6 pork chops
3 tbsp sugar
2 tbsp soy sauce
2 tbsp fish sauce
4 tbsp neutral cooking oil
6 tbsp finely minced lemongrass
2 tbsp minced shallots
2 tbsp minced garlic
1/2 tsp black pepper
1 tsp honey (optional)

1. In a bowl, combine sugar, soy sauce, fish sauce, oil, lemongrass, shallots, garlic, black pepper, and honey if using. Mix until sugar dissolves.

2. Add pork chops and massage the marinade into the meat. Cover and refrigerate for at least 1 hour, preferably overnight.

3. Preheat a grill or skillet over medium-high heat.

4. Cook pork chops 4–6 minutes per side until caramelized, slightly charred, and internal temperature reaches 145°F. You can also air fry at 375 degrees for 10-12 minutes, flipping halfway.

5. Let pork rest for 5 minutes before serving.

6. Serve with steamed rice, cucumbers, pickled vegetables, or a fried egg.

Vietnamese pork chop plate