The first time I made my Lemon Grass Pork Chops, I almost set my kitchen on fire! I attempted to grill them over an open charcoal stove indoor, inside my mere 1208 sq ft apartment! The closet-sized kitchen was smoking like a chimney! Sparks were flying everywhere!
What was I thinking? Hubby rushed into the kitchen and doused the stove with water. Needless to say, the chops were ruined!
The cleaning up was a nightmare. There was soot everywhere.
I wised up after that incident and learned that firing up the grill indoor really isn't an option.
I now broil my chops in the oven instead. I don't get that coveted smoky flavour but the chops still taste amazing.
Thit Heo Nuong Xa (Vietnamese Lemon Grass Pork Chops)
5pcs thin-cut pork chops, preferably blade end, with plenty of fat and marbling
3 stalks lemon grass, sliced
1 tbsp sliced shallots
1 tbsp chopped garlic
1 tbsp dark soy sauce
3 tbsp fish sauce
2-3 tbsp sugar
1. Place Ingredients A in a food processor. Blend to a fine paste.
2. Combine the paste with Ingredients B and mix well to form the marinade.
3. Marinate the chops for at least 4 hours, preferably overnight.
4. Grill/broil/pan fry the pork chops.