Main ingredients:
Pork chops: 1000g; Lemongrass: 2 stalks.
Marinade:
Garlic: 4 cloves; Shallots: 4; Oyster sauce: 2 tablespoons; Soy sauce: 2 tablespoons; Salt: 1/2 teaspoon; Black pepper: 1/2 teaspoon; Sugar: 3 teaspoons; Eggs: 2; Cornstarch: 4 teaspoons; Flour: 4 teaspoons; Cooking wine: 1 tablespoon; Corn oil: as needed.
Dipping sauce:
Thai sweet chili sauce: as needed.
Taste: Salty and fragrant; Cooking method: Pan-fried; Time: Several hours; Difficulty: Moderate.
Steps to make Lemongrass Pork Chops
Wash the pork chops and drain off the water.
Use a meat tenderizer or the back of a knife to loosen the meat fibers on both sides of the pork chops.
Peel off the tough outer layers of the lemongrass and use only the tender white parts.
Finely chop the lemongrass into small pieces, the smaller the better.
Peel and chop the shallots into small pieces.
Peel and finely chop the garlic.
Except for the corn oil, put all the marinade ingredients into a container with the pork chops.
Use your hands to massage the marinade into the meat. Don’t be afraid to get your hands dirty, it’s important to use your hands to fully incorporate the marinade into the meat.
Add 1 tablespoon of corn oil and continue to massage the meat. Marinate for 2-3 hours. Adding oil at the end helps to seal in the flavors from the marinade.
Add plenty of oil to a pan and heat it up. (I used a cast iron pan, which has a thick bottom and heats up evenly, making it the perfect tool for pan-frying.)
Once the oil is hot, add the pork chops and fry on high heat for 1 minute on each side to quickly seal in the juices. Then turn the heat down to medium-low and fry each side for 2 minutes.
Fry until both sides are golden brown.
Use scissors to cut a small piece from the thickest part of the meat to check if it’s cooked through. The pork must be fully cooked.
We like to serve our Lemongrass Pork Chops with Thai sweet chili sauce. It’s super delicious!
