Pork chops are marinated in a flavorful mixture of lemongrass and other seasonings, grilled to perfection and served with Vietnamese Cơm Tấm/ broken rice.
The Marinade Magic
The marinade is where the magic happens. Each ingredient plays a crucial role in elevating the pork chop to culinary excellence. Fish sauce lends the umami depth, while sugar balances the flavors with a hint of sweetness. Garlic adds a robust and earthy aroma. When combined with the fragrant lemongrass, these ingredients form a marinade that transforms the pork into a tender, aromatic delight. I recommend marinating it overnight for maximum flavor.
The Perfect Pork Chop
The best cut of pork chops to use for this recipe are bone-in center-cut pork chops, bone-in loin chops, or boneless chops (pork loin fillets). I actually prefer to use center-cut or bone-in loin chops, but because all I have are boneless chops, so that’s what I used. They turned out just fine, just be sure not to overcook them because they are boneless and they have less flavor compared to the bone-in chops. The bone-in chops also offer protection from overcooking, and that’s why I recommend it over boneless.
The Grilling Process
The hallmark of this dish is the grilling process. Traditionally, the pork chops are grilled over an open flame, allowing the marinade to caramelize and infuse the meat with smoky goodness. The high heat creates a delicious char on the surface while preserving the tender juiciness within. Modern adaptations may use a stovetop grill pan or an outdoor grill, but the essence remains the same – a perfect balance of smoky, charred exterior and succulent, flavorful interior.
Vietnamese Grilled Lemongrass Pork Chops with Broken Rice (Cơm Tấm Sườn Nướng)
Ingredients
- 2 lbs bone-in pork chop
Marinade:
- 1 stalk lemongrass finely chopped
- 5 cloves garlic minced
- 2 Tbsp fish sauce
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 3 Tbsp brown sugar
- 3 Tbsp honey
- 1 Tbsp sesame oil
- ½ tsp freshly ground black pepper
Serve with:
- Com Tam
- Fried eggs
- Cucumber slices
- Tomato slices
- Fresh lettuce or salad mix
Nuoc cham dipping sauce:
- 3 Tbsp sugar
- ¼ cup hot water
- 3 Tbsp fish sauce
- Juice of 1 lime
- 1 red chili seeded and finely chopped
Instructions
Prepare nuoc cham sauce:
- Place the hot water and sugar in a jar and stir until sugar dissolve. Add the rest of the ingredients. Let it cool and then store in a jar container in the refrigerator. It will keep for about a week
Marinate the pork:
- Remove the tough outer layer from the lemongrass and the woody part on the top. You can manually chop it into fine pieces or cut it into smaller pieces and then put them in a food processor along with the garlic to finely chop them
- Make a few small cuts, about 1/2-inch deep, around the edges of each pork chops. The pork chop won't curl on the edge when you cook it
- Place all the ingredients for marinade in a large mixing bowl. Whisk to combine. Add the pork chop pieces in there and rub the marinade on the chops to make sure they are evenly coated. Cover and let them marinade for at least 4 hours in the fridge or overnight if possible for maximum flavor
When ready to grill:
- Remove the pork chops from the fridge one hour before you plan to grill them to let them come to a room temperature
To grill on a stove:
- It's best to do this during Summer time when you have enough ventilation when you grill inside the house. Preheat your grill pan or cast iron pan on high heat until they are really hot. Add some oil
- Depending on how big your pan is, put about 2 chops on the pan, without touching each other. Don't overcrowd the pan. Let them sear for a minute and then lower the heat to medium and let it cook for another 1-2 minutes on one side for boneless, about 3 minutes for bone-in, flip over and cook again for another 1-2 minutes for boneless and about 3-4 minutes for bone-in, depending on how thick the pork chops are. An instant-read thermometer should register about 145 F (63 C) on the thickest part of the chops
- Remove from the pan and let them sit on a large plate, loosely covered with a foil. Let them rest for 5 minutes before serving. You don't want to lose all the juice
For outdoor grill:
- Preheat the outdoor gas grill on high (450 F). Make sure the grates are all clean. Place the chops at the hottest side of the grill, cover and grill for about 3 minutes. Open the grill and flip over, cover and grill for another minute and then flip again and cook until an instant-read thermometer register at least 145 F (63 C).
To serve:
- Serve the pork chop with white rice or broken rice, lettuce, slices of cucumbers, slices of tomatoes, one fried egg per serving if you choose to do so, and nuoc cham sauce
Recommended products:
Nutrition
How to grill Vietnamese lemongrass pork chops on the stove
1. Make a few small cuts, about 1/2-inch deep, around the edges of each pork chops. The pork chop won’t curl on the edge when you cook it
2. Place all the ingredients for marinade in a large mixing bowl. Whisk to combine. Add the pork chop pieces in there and rub the marinade on the chops to make sure they are evenly coated. Cover and let them marinade for at least 4 hours in the fridge or overnight if possible for maximum flavor
3. Remove the pork chops from the fridge one hour before you plan to grill them to let them come to a room temperature. Preheat your grill pan or cast iron pan on high heat until they are really hot. Add some oil
4. Depending on how big your pan is, put about 2 chops on the pan, without touching each other. Don’t overcrowd the pan. 
5. Let them sear for a minute and then lower the heat to medium and let it cook for another 1-2 minutes on one side for boneless, about 3 minutes for bone-in, flip over and cook again for another 1-2 minutes for boneless and about 3-4 minutes for bone-in, depending on how thick the pork chops are. An instant-read thermometer should register about 145 F (63 C) on the thickest part of the chops
6. Remove from the pan and let them sit on a large plate, loosely covered with a foil. Let them rest for 5 minutes before serving. You don’t want to lose all the juice
7. Serve the pork chop with white rice or broken rice, lettuce, slices of cucumbers, slices of tomatoes, one fried egg per serving if you choose to do so, and nuoc cham sauce
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