Authentic Vietnamese recipes from the Motherland

Pan-Fried Vietnamese Pork Chops with Lemon Grass

I have found pork chops to be very tricky to cook. Pork chops are lean so the outside can dry out before you finish cooking it all the way through. With a bit of practice and patience, I have finally moved pass the days of eating leathery pork chops. Here are the a few techniques that I use to keep my pork chops moist and tender:

  • Buy bone-in pork chops. The bone provides not only moisture, but also tons of flavor.
  • Use thin cuts. I normally use pork chops no more than 1/3 inch thick. For thicker pork chops, I either cut in half or, my method of choice, take out my aggression and flatten it with a mallet.
  • Use flour or corn starch. This will prevent the outside from burning and drying out. It also provides a nice crust when fried.
  • Do not overcook. Thin cuts of pork chops cook up quickly — 2 to 3 minutes per side. Walking away to watch How I Met Your Mother is not recommended.

Pan-Fried Vietnamese Pork Chops with Lemon Grass Recipe:


  • 10  bone-in small pork chops no more than 1/3 inch thick
  • 4 tablespoons oyster sauce
  • 1 teaspoon pepper
  • 2 tablespoons granulated sugar
  • 1 tablespoon freshly minced lemon grass (tender white parts only)
  • 1/3 cup cornstarch
  •  Vegetable oil for frying (approximately 2 tablespoons of vegetable oil per batch)


  1. Combine oyster sauce, pepper, sugar, and lemon grass in a large bowl and mix well
  2. Add the pork chops in the mixture and marinate for at least 30 minutes. Marinate overnight for best results.  
  3. Heat oil in a large frying pan set over medium high heat.
  4. Dredge pork chops through corn starch and dust off excess. 
  5. Cook 2 to 3 minutes per side, until golden brown and cooked through. Transfer to a plate lined with paper towels to drain off excess oil.