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Vietnamese Lemongrass Pork Chops with Scallion Oil
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Vietnamese Lemongrass Pork Chops with Scallion Oil

3 h 20 minServes 6Nutri-Score C€€
from @myhealthydish5 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • bone-in pork chop (thin cut)Meat6 pieces
  • garlic (minced)Produce24 g
  • shallots (diced)Produce30 g
  • lemongrass (minced)Produce18 g
  • brown sugarPantry36 g
  • fish saucePantry30 ml
  • oyster saucePantry30 ml
  • olive oilPantry30 ml
  • black pepper (ground)Spices2 g
  • green onions (thinly sliced)Produce60 g
  • neutral oilPantry60 ml
  • eggs (fried crispy)Dairy6 pieces
  • rice (cooked, for serving)Grains360 g
  • tomatoes (sliced, for serving)Produce3 pieces
  • cucumber (sliced, for serving)Produce1 piece

per serving

Nutrition

638kcal

Carbs
53 g
Proteins
35 g
Fat
32 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Grill
  • Frying pan
  • Saucepan

step by step

Method

  1. Prepare the pork chops

    • Cut a few slits around the edges of the pork chops so they don't curl while cooking.
    • Place the pork chops in a large bowl.
    Step 1

  2. Make the marinade

    • Add the garlic, shallots, lemongrass, brown sugar, fish sauce, oyster sauce, olive oil and black pepper to the bowl.
    • Mix until the pork chops are evenly coated in the marinade.
    Step 2

  3. Marinate

    • Cover the bowl with a lid.
    • Refrigerate for a couple of hours, overnight is best.
    Step 3

  4. Make the scallion oil

    • Thinly slice the green onions.
    • Heat the neutral oil over medium-high heat and pour it over the sliced green onions.
    Step 4

  5. Cook the pork chops

    • Grill on each side for 4-5 minutes, or air fry at 375 °F for 18-20 minutes, or fry in a pan.
    Step 5

  6. Fry the eggs

    • Fry the eggs until the edges are crispy.
    Step 6

  7. Serve

    • Serve the pork chops with rice, tomatoes, cucumber, a crispy fried egg and a drizzle of scallion oil.
    Step 7
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