I am in love with this lemongrass and honey pork chop recipe from EatNowCryLater!
Even though you don’t have to let these marinate longer than 30 minutes, if you’re in a hurry, I like to leave them in the fridge overnight. And don’t forget to always bring them to room temperature before you start cooking! I like serving these with garlic mashed potatoes or rice, but I bet these would be lovely with just some steamed veggies or a nice, fresh, green salad, too. Let us know in the comments how these turned out for you!
Ingredients
5-8 Pork chops (bone-in)
FOR THE MARINADE:
1/4 cup of good fish sauce (Three Crabs Brand)
1/4 cup of hot water
3 Tablespoons of Domino sugar
2 Tablespoons of good oyster sauce ( Premium Lee Kum Kee)
4 cloves of finely chopped garlic
2 stalks of lemongrass finely chopped
chopped green onions
3-4 Tablespoons of honey (more or less depending on how many pork chops you are cooking in the pan)
Instructions:
Make the marinade in a 13×9 inch baking dish and allow it to cool down for about 15 minutes. Add in your pork chops. Poke holes throughout the pork chops using a tiny skewer. Toss to coat. Marinade at room temp for 30 minutes (or overnight if you prefer). Bring pork chops to room temp (if they are cold), and fry them on medium high heat for about 7 minutes on each side or until done to your liking. I will sometimes flip them over, occasionally, to prevent them from burning. Once done, remove pork chops from the skillet, turn the heat down to MEDIUM-LOW and drizzle in a few tablespoons of honey (do not wipe down the skillet) and add in some chopped green onion. Cook green onion in honey until slightly wilted and then add your pork chops back in. Toss to coat. Cook until pork chops have caramelized to your liking. Serve with rice and a fried egg! SO GOOD!
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Quick tip: You can marinate the pork chops for up to 3 days in the refrigerator.
Recipe and image courtesy of EatNowCryLater – check out her other delicious recipes!