Hi all my lovely foodies, it s CiCi here. Today we are going to make lemongrass pork
chop. It s a super easy recipe and yet so delicious. Let s get started!
Score the fat, cutting through every inch, so the pork chops won't curl up. Use the back
of your knife to pound and tenderize the pork chops.
To make the marinade, in a bowl, mix in the fish sauce, dark soy sauce, honey, 1 tablespoon
extra light olive oil, garlic, lemongrass, and shallot. Whisk.
In a large Ziploc bag, transfer in the pork chops, and pour in the marinade. Give it a
good mix. Marinate overnight in the fridge.
To make the dipping sauce, in a bowl, mix in the fish sauce, sugar, water, lime juice,
rice vinegar, garlic, bird eye chili, and whisk.
To make the scallion oil, over medium heat, in
a small pan, add the extra light olive oil and the scallions. Cook until aromatic, 30
seconds. Set aside.
In a pan, over high heat, add 1 tablespoon of extra light olive oil. Then transfer in
the pork chops. Pan fry until the surface is golden brown, 30 seconds on
each side. Then turn to medium heat, and cook for another 3 minutes on each side.
Rest for a few minutes before serving.