Vietnamese Pan-Fried Lemongrass Pork Chops (Suon Heo Chien Sa)
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Pan-Fried Lemongrass Pork Chops (Sườn Chiên Sả)
The first thing I usually notice when I step into a Vietnamese restaurant is the smell of grilled lemongrass that escapes the kitchen. In fact, it's my criteria for a good Vietnamese restaurant. No grilled lemongrass aroma? No go.
In Vietnam, it's the grilled lemongrass pork aroma that they use to lure in customers. You will often find someone fanning the aroma of grilled lemongrass pork that they strategically placed on a small charcoal grill near the street. The aroma goes straight into the onslaught of passing motorbikes. Simple and effective marketing.
Dust pork chop with a thin layer of corn starch for a crispy crust
Lemongrass pork chop is my go-to item when I pack lunch for my husband to take to work. I usually marinate a bunch of pork chops the night before and grill or pan-fry them the next day. I pack the pork chops with steamed white rice and fresh vegetables such as lettuce or sliced cucumbers. Sometimes, I add kimchi and a fried egg if I'm feeling nice. When he reheats the pork chop in the microwave at work, I've been told that he's the envy of his coworkers ;-)
Pan-frying Vietnamese lemongrass pork chop
I have found pork chops to be very tricky to cook. Pork chops are lean so it dries out quickly. Here are a few tips on how to keep 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 them in half or, my method of choice, take out my aggression and flatten it with a mallet.
If frying, use corn starch. The thin layer of corn starch will absorb excess moisture to prevent hot oil splatter when frying. It also provides a nice crispy crust.
Do not overcook. Thin cuts of pork chops cook up quickly — 4 to 7 minutes per side, depending on thickness. Walking away to watch How I Met Your Mother is not recommended.
Brush pork chop with scallion oil when ready to serve. Not only will this keep the pork chops from drying out, but it also produces a wonderful aroma.
Vietnamese Pan-Fried Lemongrass Pork Chops (Sườn Heo Chiên Sả)
Ingredients
Instructions
- In a large bowl, marinate pork chops with fish sauce, oyster sauce, chicken bouillon powder, sugar, black pepper, lemongrass, and garlic for at least 15 minutes or overnight in the fridge for best results.
- Heat up a large skillet with enough vegetable oil to generously coat the bottom. Add pork chops and corn starch in a plastic bag or large bowl. Toss to evenly coat pork chops with corn starch then dust off excess. Pan fry for about 3-6 minutes per side depending on thickness. Work in batches to prevent overcrowding. Transfer pork chops to a plate lined with paper towels to drain off excess oil.
- Brush with scallion oil for a beautiful finish and aroma. Serve with rice and your choice of side vegetables for a complete meal.
Nutrition Facts
Calories
380Fat
18 gSat. Fat
5 gCarbs
15 gFiber
0 gNet carbs
15 gSugar
5 gProtein
36 gSodium
1378 mgCholesterol
117 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
