Monday, April 18, 2011

Lemongrass Pork Chops Recipe

Recipe: Lemongrass Pork Chops & Quick Pickled Carrots 
(altered from a recipe in Cooking Light)

Pork Chops:
1/4 cup minced shallots
3 TBS minced lemongrass
2 garlic cloves, minced
2 TBS dark brown sugar
2 TBS asian fish sauce
1 TBS oil
2 tsp soy sauce
1 tsp sesame oil
1/4 tsp black pepper
4-5 oz thin cut pork chops
1/2 cup white vinegar
3 TBS + 1 tsp sugar
1/4 tsp salt
4 medium carrots peeled & cut into match sticks 

Combine shallots, lemongrass, garlic, brown sugar, fish sauce, both oils, soy sauce, & pepper in a food processor or blender & blend until just combined. 

Place pork chops & marinade in a large ziploc, gently massage into pork chops. Refrigerate sealed bag for 3 hours. 

Combine carrots, sugar, & salt in a wide shalllow dish. Add carrots, tossing to caot. Cover & sset aside, tossing 1 or 2 X, for 1 hour. 

Discard marinade from chops, heat a grill pan (I used the Foreman grill) over med-high heat. Spray pan w/ cooking spray & grill chops for 2-3 min per side or unti just cooked through. Serve w/ carrots


  1. This looks gorgeous - and I have pork in my freezer ready to use for this Easter weekend - I shall try it!

    Fantastic blog - I love it - I have just popped over from Jack Sh!t's...I am your newest follower!

    Diminishing Lucy xx

  2. Thanks for following!!!! This is a really yummy recipe & super easy!



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