2 pork loin chops, (about 6 oz each)
For Marinade Sauce:
1 lemongrass, (finely minced, white stalk only)
1 shallot, (finely chopped)
1 tbsp garlic, minced
2 tbsp brown sugar
2 tbsp Vietnamese fish sauce
2 tbsp regular soy sauce
1 tsp rice wine vinegar
1 tsp black pepper
¼ cup oil
In a medium bowl, combine all of the marinade sauce ingredients. Set aside.
Rinse the pork chops under cold running water and pat them dry with paper towels. Make 3 to 4 tiny slits on the connection tissue between the meat and fat and without cutting through meat.
Transfer pork chops and marinade sauce into a large Ziploc or bowl. Massage to combine. Marinate in the fridge for 12 hours or up to overnight.
Remove the pork chops from the marinade sauce. Discard the extra liquid. Let the meat sit out on the counter for 15 minutes before cooking.
Preheat a grill pan to medium high. Grease, and cook the pork chops for 4 minutes per side or until lightly charred on both sides and an instant-read the deepest part of a chop registers anywhere between 140 degrees F to 145 degrees F. Remove from the grill.
Place the meat on a cutting board, cover loosely with foil, and let rest for 5 minutes before serving.
Sugar: 13g
:
Calcium: 37mg
Calories: 521kcal
Carbohydrates: 16g
Cholesterol: 90mg
Fat: 37g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 22g
Polyunsaturated Fat: 9g
Potassium: 605mg
Protein: 30g
Saturated Fat: 5g
Sodium: 70mg
Trans Fat: 1g
Vitamin A: 12IU
Vitamin C: 2mg
