Janine's Recipes

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Ingredients

• 4 bone-in pork chops (½–¾ inch thick)
• 3 tbsp fish sauce (gluten free, if needed)
• 2 tbsp sugar
• 1 tbsp tamari or soy sauce
• 2 tbsp minced lemongrass (white part only)
• 3 cloves garlic, minced
• 1 shallot, minced
• 1 tbsp vegetable oil
• ½ tsp black pepper
• Optional: 1 tbsp honey (for extra caramelization)
• Vietnamese dipping sauce
• 3 tbsp fish sauce
• 2 tbsp warm water
• 1–2 tbsp sugar
• 1 tbsp lime juice
• Sliced chili (optional)
• Steamed jasmine or broken rice, for serving
• Pickled carrots & daikon, for serving
• Sliced cucumber & tomato, for serving
• Fried egg, for serving
• Vietnamese dipping sauce:
• 3 tbsp fish sauce
• 2 tbsp warm water
• 1–2 tbsp sugar
• 1 tbsp lime juice
• Sliced chili (optional)

Instructions

1

Mix marinade ingredients in a bowl (all ingredients except pork).

2

Coat pork chops thoroughly in marinade. Cover and marinate at least 2 hours, preferably overnight for best flavor.

3

For Grill: Preheat grill to medium-high. Grill 4–5 minutes per side until nicely charred and internal temp reaches 145°F (63°C).

4

To pan fry: Heat skillet over medium-high with a little oil. Cook 4–6 minutes per side until caramelized and cooked through.

5

Allow to rest 5 minutes before serving.

6

For Dipping Sauce

7

Stir all ingredients until sugar dissolves.