Vietnamese Pork Chops (Sườn Nướng)

By: takestwoeggsPosted: 18/07/2022 Updated: 01/12/2023
Prep 10 minutes
Cook 5 minutes
Total 6 hours 15 minutes
This under 30-minute Vietnamese pork chops recipe yields the most tender and juicy pork chops! These lemongrass pork chops are deeply infused with rich aromatics, and umami seasonings and are too mouthwatering to resist.
Vietnamese Pork Chops (Sườn Nướng)

This under-30-minute Vietnamese pork chops recipe yields the most deliciously tender and juicy pork chops! These lemongrass pork chops are deeply infused with rich aromatics, and umami seasonings and are too mouthwatering to resist.

Up close of a plate of Vietnamese pork chops and traditional sides.

Vietnamese pork chops or sườn nướng are marinated overnight with bold aromatic and umami flavors and then quickly seared for the juiciest, tender, and most delicious pork chop you have ever tasted. Now you can make this popular Vietnamese restaurant sườn nướng served with broken rice, nuoc cham, and a side salad at home!

The best part about this recipe, there isn’t just one way to cook these Vietnamese lemongrass pork chops! You can either cook the lemongrass pork chops on the stove, in the oven, or on a grill. I have added the instructions for each method below.

When it is warm outside, it is the best time to make quick and easy bites for picnics and barbeques outside. If you love this easy under 30-minute sườn nướng recipe, check out my bun thit nuong (Vietnamese grilled pork bowl), shrimp toast, and spring rolls recipes!

Someone cutting into a grilled Vietnamese pork chop.

Why You’ll Love This Recipe

  • This Vietnamese grilled pork chop (sườn nướng) has the most delicious marinade filled with rich garlic, shallots, and lemongrass aromatics.
  • I will show you how to cook this lemongrass pork with step-by-step instructions with tips and tricks along the way so that you will have the most tender and juicy meal.
  • You can grill these lemongrass pork chops at your next bbq or summer picnic with your friends and family.
Looking down at a plate of Vietnamese pork chops with a traditional side of rice, egg, and salad.

Kitchen Equipment

This lemongrass pork chop recipe does not require any fancy kitchen equipment. Plus, you can choose your own adventure and choose to cook the pork either on the stove or in the oven.

  • Food Processor: I use my mini food processor to mince up the shallots, garlic, and lemongrass. You will need to very finely mince the lemongrass to pull out all of its flavors.
  • Large Mixing Bowl: you will need a large mixing bowl to mix the marinade and marinate the pork chop.
  • Cast Iron: I used a cast iron with grill marks to achieve that smokey grill flavor but you can also use a skillet as well.
  • (Option 2) Sheet pan: if you opt to use the oven to cook your Vietnamese grilled pork chops, you will need a foil-lined sheet pan.
  • Meat thermometer: (optional) if you are new to cooking meat, you may need a meat thermometer to check if the pork is done cooking.

Ingredients

You can find the ingredients for this lemongrass pork recipe at your local grocery store, Asian grocery store, or online.

  • Pork Chop: I like to find the biggest, juiciest pork chop with a small hint of fat along the edges for the best flavor. My pork chops are about 1 inch thick.
Pork chops prepared to be marinaded.
  • Shallot and Garlic: the two main aromatics for the pork chop marinade
  • Lemongrass: this lemongrass pork’s main flavor ingredient is lemongrass! Lemongrass has a grassy, citrus flavor with a hint of mint. You can find lemongrass at your local Asian grocery market in the produce section.
  • Fish Sauce: this would not be a Vietnamese grilled pork chop recipe if it did not have fish sauce. I recommend using Red Boat Fish Sauce or Three Crabs fish sauce.
  • Maggi Seasoning: Maggi is made from hydrolyzed wheat protein and is not soy sauce. Its flavor is deeper and more complex than soy sauce. I highly recommend using Maagi seasoning for the best-tasting results.
  • Salt: brings out the pork flavor.
  • Five Spice: Five Spice adds warmth and rich spices to the marinade.
  • Brown Sugar: sweetens the marinade and adds a subtle molasses-y flavor component.
  • Honey: adds a sweet flavor and helps the pork develop a beautiful brown char,
  • Garlic Chili Paste: garlic chili paste or sambal adds a small kick and chili flavor to the marinade. It is not very spicy and simply imparts more flavor than spice.
All the ingredients to make a marinade for Vietnamese pork chops.

Serve

  • Jasmine rice: these Vietnamese grilled pork chops are traditionally served with broken rice, but regular Jasmine rice will work as well.
  • Fried Egg: these lemongrass pork chops are typically served with a fried egg.
  • Tomato, Cucumber, Lettuce: make up the side salad.
  • Nuoc Cham (Vietnamese Dipping Sauce): is the main sauce or dressing that you serve this lemongrass pork chop with. You can either use nuoc cham as a dipping sauce or as a dressing depending on preference. You can find my recipe on how to make nuoc cham here.
The ingredients for a Vietnamese side salad.

Substitutions and Additions

  • Protein: instead of pork chop, you can also use boneless pork shoulder steak, chicken, beef, or any other protein of your choice.
  • Soy Sauce: if you cannot find Maagi seasoning, you can substitute it for soy sauce.
  • Broken Rice: traditionally this dish can be found at most Vietnamese restaurants served with broken rice. If you can find broken rice by all means use it!
  • Brown Rice: you can also use brown rice instead of Jasmine rice as well.
  • Side salad: you can add more components to the side salad if you prefer more veggies in your salad.

How to Make Lemongrass Pork Chop

This easy Vietnamese pork chop (sườn nướng) recipe can be done in under 30 minutes. All you need to do is plan ahead and marinate the lemongrass pork the night before.

  1. Marinate the pork chop. In a large bowl, mix the pork chop with all the ingredients for the marinade. Cover or transfer to a large ziplock bag and marinate for a minimum of 3 hours or overnight. I recommend marinating overnight so the pork has time to soak in the flavor. Take the lemongrass pork chops out of the refrigerator for 30 minutes before cooking to reach room temperature for an even sear.
Porks chops being marinaded in a large glass bowl.
  1. Option 1 Cast iron. Heat a cast iron skillet on medium-high until hot. Add the marinated pork chops 1 or 2 at a time. Be careful not to crowd the meat. Cook on one side for about 3 minutes until golden brown. Then flip and sear for about 1-2 more minutes until browned. The pork is done when it reaches an internal temperature of 145 F. (*cooking time will vary depending on the thickness of the cut)
Pork chops being grilled with a cast iron grill pan.
  1. Option 2 Bake: Preheat the oven to 375 F. Place the pork chop about 1-2 inches apart on a wire rack over a lined baking sheet. Bake for 5-7 minutes. Then flip the pork chop, brush on the marinade and cook for another 7 minutes. Then increase the heat to broil and cook until the pork chop browns on each side and reaches an internal temperature of 145 F.
  2. Option 3 Grill: Heat the grill on medium heat and grill for 6-8 minutes, flipping halfway until charred and cooked through.

Tips for the Best Lemongrass Pork

  • Mince the aromatics as fine as you can. This will ensure the aromatics will marinate the pork better and prevent you from eating large chunks of lemongrass.
  • Marinate the lemongrass pork overnight. Pork chops take time to absorb flavor. You will need a minimum of 3 hours to marinate the pork, but for best results, I recommend marinating overnight.
  • Bring the lemongrass pork chops to room temperature before cooking. Before you begin to cook your Vietnamese grilled pork chops, make sure to take the pork chops out of the refrigerator for at least 30 minutes so that the pork will cook evenly.
  • Use a meat thermometer to check for doneness. Pork is a tricky protein to cook. If you undercook it, it is inedible. Yet if you overcook it, then it becomes dry and rubbery. The best way to make sure you cook your meat perfectly is by using a meat thermometer to check the internal temperature at the thickest section of the meat.
  • Let the meat rest for 5 minutes before eating. When you let the meat rest, it allows everything to relax and redistribute the juices, which creates a tender and juicier pork chop.

Storage Instructions

You can store these Vietnamese pork chops in an airtight container in the refrigerator for up to 3-5 days. Alternatively, you can freeze the lemongrass pork in a freezer-safe container for up to 3 months.

Frequently Asked Q’s & A’s

Can I substitute the lemongrass pork chop for something else?

Of course! If you prefer to cook pork without a bone, you can use boneless pork shoulder steak. Otherwise, you can substitute the pork for chicken, beef, firm tofu, or any other protein of your choice. (*the cooking time will vary with different proteins)

Which is the best method to cook these Vietnamese pork chops?

If you have access to a grill, I highly recommend this method instead. Nothing beats the smokey flavor you can only get on a grill. To cook on a grill, all you need to do is heat the grill on medium heat and grill for 6-8 minutes, flipping halfway until cooked through.

How long does Vietnamese lemongrass pork last?

You can store these Vietnamese grilled pork chops in an airtight container in the refrigerator for up to 3-5 days. Or you can freeze them in a freezer-safe container for up to 3 months.

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Recipe

Up close of a plate of Vietnamese pork chops and traditional sides.

Vietnamese Pork Chops (Sườn Nướng)

5 from 3 votes
Prep Time 10 minutes
Cook Time 5 minutes
Marinate Time 6 hours
Total Time 6 hours 15 minutes
This under 30-minute Vietnamese pork chops recipe yields the most tender and juicy pork chops! These lemongrass pork chops are deeply infused with rich aromatics, and umami seasonings and are too mouthwatering to resist.
Servings: 6 servings
Print Recipe

Ingredients

Pork Marinade

  • 2 lb pork chop
  • 1 shallot finely minced
  • 5 cloves garlic finely minced
  • 1 lemon grass finely minced
  • 1 tablespoon fish sauce
  • 2 tbsp Maagi
  • ¼ tsp salt
  • ½ tsp five spice
  • 1 tablespoon brown sugar
  • 2 tbsp honey More to taste if its too salty
  • 1 tbsp garlic chili paste or sambal

Serve

  • Jasmine rice
  • Fried Egg
  • Tomato
  • Cucumber
  • Lettuce
  • Nuoc Cham Vietnamese Dipping Sauce

Instructions

  • Marinate the pork chop. In a large bowl, mix the pork chop with all the ingredients for the marinade. Cover or transfer to a large ziplock bag and marinate for a minimum of 3 hours or overnight. I recommend marinating overnight so the pork has time to soak in the flavor.
  • Bring the pork chop to room temperature. Take the lemongrass pork chops out of the refrigerator for 30 minutes before cooking to reach room temperature for an even sear.
  • Option 1 Cast iron. Heat a cast iron skillet on medium high until hot. Add the marinated pork chops 1 or 2 at a time. Be careful not to crowd the meat. Cook on one side for about 3 minutes until golden brown. Then flip and sear about 1-2 more minutes until browned. The pork is done when it reaches an internal temperature of 145 F. (*cooking time will vary depending on the thickness of the cut).
  • Option 2 Bake: Preheat the oven to 375 F. Place the pork chop about 1-2 inches apart on a wire rack over a lined baking sheet. Bake for 5-7 minutes. Then flip the pork chop, brush on the marinade and cook for another 7 minutes. Then increase the heat to broil and cook until the pork chop browns on each side and reaches an internal temperature of 145 F.
  • Option 3 Grill: heat the grill on medium heat and grill for 6-8 minutes, flipping halfway until charred and cooked through.
  • Serve. Let the pork chops rest for 5 minutes before serving with rice, cucumber, tomato, lettuce, nuoc cham and a fried egg! Enjoy!

Notes

  • Mince the aromatics as fine as you can. This will ensure the aromatics will marinate the pork better and prevent you from eating large chunks of lemongrass.
  • Marinate the lemongrass pork overnight. Pork chops take time to absorb flavor. You will need a minimum of 3 hours to marinate the pork, but for best results, I recommend marinating overnight.
  • Bring the lemongrass pork chops to room temperature before cooking. Before you begin to cook your Vietnamese pork chops, make sure to take the pork chops out of the refrigerator for at least 30 minutes so that the pork will cook evenly.
  • Use a meat thermometer to check for doneness. Pork is a tricky protein to cook. If you undercook it, it is inedible. Yet if you overcook it, then it becomes dry and rubbery. The best way to make sure you cook your meat perfectly is by using a meat thermometer to check the internal temperature at the thickest section of the meat.
  • Let the meat rest for 5 minutes before eating. When you let the meat rest, it allows everything to relax and redistribute the juices, which creates a tender and more juicier pork chop.

Nutrition:

Calories: 280kcal | Carbohydrates: 11g | Protein: 34g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 752mg | Potassium: 637mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

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Recipe Rating




  1. 5 stars
    This was delicious. I had really thick bone in pork chops and ended up marinating them for two days (unexpected change in plans), but I think it turned out better that way because of the thickness of the chops. I ended up baking them and had to adjust the time too. Very tasty and tender!