The Original Maui Vietnamese-Style Lemongrass Pork Chops Recipe

Calories

608kcal

Carbs

10g

Fat

40g

Protein

51g

Sodium

1470mg

Sugar

6g

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Recipe

Ingredients:

4 pork shoulder butt steaks, about ¾ inch thick (highly recommend pork shoulder butt steaks for tenderness over pork loin chops)
2 shallots, roughly chopped
2 stalks lemongrass, chopped into 1" chunks
½ teaspoon whole white peppercorns
1 red thai chili, seeded and membrane removed
½ cup The Original Maui Marinade / Sauce
2 tablespoon fish sauce
2 tablespoons olive oil

Lemongrass Pork Chops is the quintessential Vietnamese Dish. It's very flavourful and savoury with a delicious Lemongrass flavor. Lemongrass is an aromatic grass with citrus and minty notes. The stalk is tough but blending it helps release the oils which adds so much flavor to the dish and also makes the grass easily digestible. This dish is best served with rice or vermicelli noodles. Chicken may be used in lieu of pork.

Preparation:

	1.	In a blender or food processor, add shallots, lemongrass, white peppercorns, thai birdseye chili, The Original Maui Marinade / Sauce, fish sauce and olive oil. Process until combined.
	2.	Pour marinade into a large non-plastic container. Add pork steaks and coat each steak well with the marinade. Cover bowl with plastic wrap and place the container in the refrigerator. Marinade pork steaks for a minimum of 6 hours, preferably overnight.
	3.	Preheat oven to 425ºF. Set oven rack to the middle of the oven.
	4.	Place a sheet of parchment paper, over a roasting pan, fitted with a roasting rack, for easy clean up.
	5.	Remove the pork steaks from the bag and place them on the roasting rack . Do not discard the marinade.
	6.	Add the marinade to a small saucepan and bring it to a boil. Once the marinade has thickened slightly, set aside.
	7.	Roast the pork steaks for 10 to 12 minutes. Remove it from the oven and brush the partially roasted pork with the thickened marinade before turning it over and roasting the other side for an additional 10-12 minutes or until the internal temperature measures 135ºF.
	8.	Set oven to Broil and broil each side of the pork until it's bubbly and slightly charred, approximately 1-2 minutes each side. Pork is done once the internal temperature measures 145ºF.

Pan Fry Method:

Heat frypan on medium heat (do not use high-heat as it will dry out the pork). Add pork steaks, do not crowd pan, Panfry for 3-5 minutes, then flip and sear the other side until golden brown. Pork is done when the internal temperature measures 145ºF.

Serve pork with rice, scallion oil* and nuoc cham, a Vietnamese dipping sauce*.

*For Scallion Oil:

Heat 3-4 tablespoons of vegetable or canola oil in a small saucepan until hot. Add 1/2 cup sliced scallions. Stir and fry until soften. Spoon on top of the roasted pork.

*For Nuoc Cham:

Add 1/4 cup fish sauce, 1/4 cup sugar, 1/4 water, 2 tablespoons lemon juice and 1 teaspoon garlic chili sauce to a bowl. Whisk until sugar is dissolved. Add shredded carrots (optional). Serve as a dipping sauce for pork. Enjoy!