Lemongrass Pork

This is one of my favorite Vietnamese dishes that a good friend of mine makes. We lived together years ago and we made it often. I haven’t had it in a while, and have had a craving, so I’ll share the recipe with you all.

Of course there are no exact amounts, but I’ll give you approximate measures of what I did. My friend prefers using country style pork ribs with this dish, though I usually use thick boneless pork chops, as that is what I generally have on hand. I just love the bright flavors of the lemongrass!

Minced Lemongrass

Sprinkle with sugar, then press garlic and lemongrass into pork

Top with a pinch of white pepper and drizzle with fish sauce

Bake at 375 degrees until internal temp is 145 degrees F

Serve with brown rice, steamed broccoli and plenty of the pan juices!

4 boneless pork chops, thick cut
2 teaspoons sugar
4-5 cloves garlic, minced
5 lemongrass stalks, minced
White pepper, to taste
1/4 cup fish sauce

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Put the pork in a baking dish. Sprinkle sugar on both sides. Press garlic and lemongrass into both sides of pork as well. Top with a pinch of white pepper, or freshly ground black pepper.
  3. Pour fish sauce evenly over each pork chop.
  4. Cover with aluminum foil and bake in the oven until internal temperature reaches 140 degrees Fahrenheit. Uncover after about 20 minutes in the oven. Serve with brown rice and any other vegetables of your choosing. Just make sure you spoon the extra sauce in the pan over the pork and rice!

I hope you enjoy this dish as much as I do!