Step by step

Method

4 steps

1. 1

   Use 2–4 thin bone-in pork chops (about ½-inch) or pound thicker chops to even thickness. Mix marinade: 3 minced garlic cloves, 1 minced shallot, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon lemongrass paste or minced lemongrass, 1 tablespoon oil, and black pepper. Coat chops and marinate 30 minutes to 4 hours.

2. 2

   Heat grill to medium-high or preheat a broiler / grill pan. Shake off excess marinade. Grill or broil 3–5 minutes per side until the edges char and the center hits about 145°F — thin chops cook fast. Rest 3 minutes so juices settle.

3. 3

   Meanwhile warm rice and prep a plate: sliced tomato, cucumber, and a quick nuoc cham (2 tablespoons lime juice, 1½ tablespoons fish sauce, 1 teaspoon sugar, 2 tablespoons water, minced chili).

4. 4

   Serve chops over rice with the salad veg and plenty of dip. Pork should be savory-sweet with lemongrass-garlic char — juicy inside, not a dry thick hockey puck.