grilled lemongrass porkchops

i was poking around on the epicurious app the other night looking for something interesting to make.  i came across ‘Grilled Porkchops with Sweet Lemongrass Marinade’.  Oh, and it happens to be taken from Charles Phan’s new cookbook “Vietnamese Home Cooking”, which I want to check out (and possibly buy).   In case you’re not familiar with Charles Phan, he has one of the most popular restaurants in San Francisco, the Slanted Door (www.slanteddoor.com), as well as numerous other restaurants in the city as well.

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I don’t cook pork chops much, but I really do enjoy Vietnamese grilled pork…perhaps I can make my own rendition of a dish from Perilla (my post: sort of interesting food, iheartfoodsss.wordpress.com/2013/06/17/sort-of-interesting-food/

 

So I used this recipe:

Grilled Pork Chops with Sweet Lemongrass Marinade

Epicurious  | September 2012

by Charles Phan

ingredients

  • 3/4 cup sugar
  • 1/4 cup plus 1 tablespoon fish sauce
  • 1 lemongrass stalk, finely chopped
  • 1 1/2 tablespoons minced garlic
  • 2 tablespoons minced shallot
  • 1 Thai chile, stemmed and finely chopped
  • 1/4 teaspoon freshly ground black pepper
  • 3 bone-in center cut pork chops, each about 12 ounces and 1 inch thick

preparation

1. In a bowl, combine the sugar, fish sauce, lemongrass, garlic, shallot, chile, and black pepper and whisk until the sugar dissolves. Arrange the pork chops in a rimmed dish in a single layer. Pour the marinade over, cover with plastic wrap, and let marinate at room temperature for 1 to 2 hours. (The pork can also be refrigerated overnight. Bring meat to room temperature before grilling).2. Prepare a hot fire in a charcoal grill (you should be able to hold your hand 1 to 2 inches above the grate for only 2 to 3 seconds). When the coals are ready, push two-thirds of the coals to one-half of the grill, creating a hot zone; spread the remaining one-third on the opposite side of the grill to create a cooler zone.
3. Remove the pork chops from the marinade and discard the marinade. Place the chops on the hottest part of the grill. Let cook for 1 minute, then flip and cook for 1 minute on the second side.
4. Move the chops to the cooler side of the grill and cook, turning once, for about 10 minutes total, until an instant-read thermometer inserted into the thickest part of the chop registers 140°F, raking over coals from the hotter side of the grill if necessary to maintain an even temperature. Spritz any flare-ups with a spray bottle filled with water.
5. Transfer the chops to a large plate, tent with aluminum foil, and let stand for 10 minutes. Cut the meat from the bone and slice the meat across the grain on the diagonal. Transfer the slices and bones to a serving platter and serve.

photo 1

my chops with marinade

 

I’m no Bobby Flay, and have never gone near a BBQ in my life.  I should probably try at some point.  So instead, I pan fry the pork chops…and ta da!  The finished product, alongside garlic noodles (can’t get enough of these) + broccoli:

photo 2

my Vietnamese pork chop dinner

 it actually came out really good, if i do say so myself.  the flavoring was spot on–sweet tasting but also salty from the fish sauce.  I think next time I will add more peppers to make it spicier!  I used one serrano pepper, even though i bought two.  and luckily i did not overcook them–they were super moist!!  Thanks Charles Phan for sharing your recipe 😀

Here is my inspiration dish from Perilla (they used pork slices, instead of chops):

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3 thoughts on “grilled lemongrass porkchops

  1. Pingback: grilled lemongrass porkchops | Eclectic Books

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