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Prep 10 minutesmins
Cook 5 minutesmins
Total 3 hourshrs15 minutesmins
This under-30-minute grilled Vietnamese pork chop recipe yields the most deliciously tender and juicy pork chops! These lemongrass pork chops are deeply marinated in rich aromatics and umami seasonings and grilled to perfection!
Tender, juicy, grilled Vietnamese pork chops are the perfect dish for your BBQ cookout! These delicious lemongrass pork chops are packed with rich aromatic flavors from the marinade, and they pair perfectly with steamed white rice and our popular nuoc cham (Vietnamese dipping sauce).
I love making this recipe for group events because it is so easy to prep in bulk and grill for a fun day with friends and family. This easy Vietnamese recipe will guide you in cooking these delicious lemongrass pork chops on the grill, on your stove, or in the oven.
Vietnamese pork chops, or suon nuong, are marinated in lemongrass, garlic, shallots, fish sauce, soy sauce, and five-spice for a deeply aromatic, umami-rich pork. This Vietnamese dish is a popular broken rice dish called com suon nuong. Typically, it is served with fresh vegetables, pickled daikon and carrot (do chua), cha trung (steamed egg meatloaf), bi (shredded pork skin), a fried egg, steamed white rice, and a side of nuoc cham (Vietnamese dipping sauce).
You can find all the ingredients for this Vietnamese pork chops recipe at your local Vietnamese or Asian market. Full measurements and links to everything I used are in the recipe card below.
Pork Chop: select fresh, thick, juicy pork chops with a little fat along the edges for the best flavor.
Shallot and Garlic: the two main aromatics for the pork chop marinade
Lemongrass: has a grassy, citrus flavor with a hint of mint. Be sure to pound the lemongrass to release its flavors.
Fish Sauce: adds a funky, salty, signature Vietnamese umami flavor.
Maggi Seasoning: is a deeper and more complex version of soy sauce that is used a lot in Vietnamese cooking.
Salt: to season the pork.
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,
Sambal oelek: adds a small kick and chili flavor to the marinade. It is not very spicy and simply imparts more flavor than spice. You can find my homemade sambal oelek recipe here.
Protein: boneless pork shoulder steak, chicken, beef, or any other protein.
Soy Sauce: an alternative to Maagi.
Granulated sugar: an alternative to brown sugar.
Brown Rice: an alternative to steamed white rice.
How to Make Vietnamese Pork Chops
Here are the step-by-step instructions for how to make these Vietnamese lemongrass pork chops.
In a large bowl, mix the pork chop with the marinade ingredients. Marinate for at least 3 hours up to overnight for best results.
Option 1 Stove. Heat a cast-iron skillet on medium-high until hot. Add the marinated pork chops. Cook on one side for about 2-3 minutes until golden brown. Then flip and sear for about 1-2 more minutes. The pork is done when it reaches an internal temperature of 145 F.
Option 2 Bake: Preheat the oven to 375 F. Place the pork chop on a wire rack over a lined baking sheet. Bake for 5-7 minutes. Then flip, brush on the marinade, and cook for another 6-7 minutes. Then increase the heat to broil and cook until the pork chop chars on the sides.
Option 3 Grill: Heat the grill on medium heat and grill for 6-8 minutes, flipping halfway until charred and cooked through.
Expert Tips
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 cooking the lemongrass pork chops, take them out of the refrigerator for at least 30 minutes to cook evenly.
Use a meat thermometer to check for doneness. Pork is a tricky protein to cook. The best way to ensure you cook your meat perfectly is to use a meat thermometer to check the internal temperature in the thickest part 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, creating a tender, 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.
Reheat: You can reheat in the microwave covered with a paper towel until warm. Or steam in a steamer until warm.
Freeze: Store the lemongrass pork in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight, then reheat and serve.
Pairing Suggestions
Vietnamese pork chops can be served with steamed white rice and a side salad for lunch or dinner, or with the following pairing suggestions.
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 pork chops?
If you have access to a grill, I highly recommend this method instead. Nothing beats the smoky flavor you can only get on a grill. To cook on a grill, heat the grill to medium and cook for 6-8 minutes, flipping halfway through until cooked through.
This Vietnamese pork chop recipe yields the most tender and juicy pork chops! These lemongrass pork chops are deeply marinated in rich aromatics and umami seasonings, and they're too mouthwatering to resist.
Marinate the pork chop. In a large bowl, mix the pork chop with the marinade ingredients. Cover or transfer to a large ziplock bag, then marinate for at least 3 hours or overnight for best results.
Bring the pork chop to room temperature. Take the lemongrass pork chops out of the refrigerator for 30 minutes before cooking.
Option 1: Cast iron. Heat an oiled cast-iron skillet on medium-high until hot. Add the 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 and cook for 6-8 minutes, flipping halfway through 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!
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!
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!