Fine Cooking Magazine - November/December 2020

Servings: four.

Serve these chops with Cilantro-Mint Sauce or Fresh Plum Salsa or a simple Thai salad of sweet onions, cucumbers, and carrots in a sweet vinegar dressing

Ingredients

3 to 4 Tbs. finely chopped lemongrass (remove the outer leaves from 1 or 2 stalks and chop the tender centers)
1/2 cup chopped fresh cilantro; more for garnish
3 Tbs. chopped fresh mint; more for garnish
2 Tbs. minced fresh ginger
2 Tbs. minced garlic
4 tsp. granulated sugar
2 tsp. grated lime zest
1/2 cup Asian fish sauce (nam pla or nuoc mam)
1/4 cup soy sauce
1/4 cup canned pineapple juice
2 Tbs. peanut oil
4 frenched center-cut pork chops,about 1-1/2 inches thick
Lime wedges for serving

Nutritional Sample Size without brine
Calories (kcal) : 590
Fat Calories (kcal): 390
Fat (g): 44
Saturated Fat (g): 15
Polyunsaturated Fat (g): 5
Monounsaturated Fat (g): 19
Cholesterol (mg): 135
Sodium (mg): 2690
Carbohydrates (g): 11
Fiber (g): 1
Protein (g): 38

Preparation

In a bowl, combine the lemongrass, cilantro, mint, ginger, garlic, sugar, and lime zest. Stir in the fish sauce, soy sauce, pineapple juice, and oil. Put the chops in a large zip-top bag and pour in the marinade. Seal the bag and refrigerate for 8 hours or overnight, turning the bag occasionally.
When you’re ready to grill the chops, remove them from the marinade and drain off and discard the liquid. It’s okay if some solids adhere to the chops.
Build and light a charcoal fire with coals banked on one side only. If using a gas grill, set one side to medium high and leave the other side off. When the fire is medium hot (you’ll be able to hold your hand just above the grate for about 2 seconds), set the chops directly over the heat. Sear them for about 2 minutes per side, and then use tongs to move them to the area with no direct heat, arranging them so the bone side of the chop (if there is one) faces the heat (the bone acts as a barrier to the heat). Cover the grill and cook the chops indirectly until their internal temperature reaches 145° to 150°F, another 3 to 5 minutes per side.
Transfer the chops to a clean platter and let them rest for 5 minutes so the juices redistribute and the chops finish cooking. Sprinkle with more cilantro and mint and serve with the lime wedges.

(5 ratings) Read Reviews

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Reviews (6 reviews)

bppack | 08/30/2015
WAY too much fish sauce. I had never seen a recipe that called for 1/2 cup of fish sauce but I followed the directions. Big mistake. Threw away a lot of good meat.
bppack | 08/30/2015
WAY too much fish sauce. I had never seen a recipe that called for 1/2 cup of fish sauce but I followed the directions. Big mistake. Threw away a lot of good meat.
In_a_Pinch | 07/13/2014
Perfect - only had time to marinade for 4 hours and did not have cilantro so used lime basil instead. The chops were juicy and were rated as "the best pork chops I have ever had" by one dinner guest.

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What We're Cooking Now

Name: Grilled Thai Ginger-Garlic Pork Chops
Yield: four. servings
Cuisine: Asian
Ingredients: 3 to 4 Tbs. finely chopped lemongrass (remove the outer leaves from 1 or 2 stalks and chop the tender centers); 1/2 cup chopped fresh cilantro; more for garnish; 3 Tbs. chopped fresh mint; more for garnish; 2 Tbs. minced fresh ginger; 2 Tbs. minced garlic; 4 tsp. granulated sugar; 2 tsp. grated lime zest; 1/2 cup Asian fish sauce (nam pla or nuoc mam); 1/4 cup soy sauce; 1/4 cup canned pineapple juice; 2 Tbs. peanut oil; 4 frenched center-cut pork chops,about 1-1/2 inches thick; Lime wedges for serving