Pan Fried Pork Chop in Lemongrass Marinade

I enjoy using lemongrass in most of my cooking. I have been inspired by various Asian cuisines and one of them is the use of lemongrass. In Vietnamese cooking, lemongrass is often part of the ingredients.  I just love the aroma and flavor it gives to many of the dishes I have cooked. The idea of making this mouth watering pork dish was influenced by the marinade ingredients I used in the whole roasted chicken recipe. The only difference is I added some additional seasoning for an uplift of flavor to the pork meat. I marinaded the meat for an hour but you could extend the soaking time overnight to infuse more flavors.

 

The pan fried pork chop in lemongrass marinade is a combination of a burst of flavors from sweet, salty and mild citrusy taste. The pork chop is coated with cornstarch that added an extra crunchy texture when fried.  My husband loved it and requested to make it again next time. Once you eat it, I am telling you, you will not ask for a sauce. It is delicious as it is. Serve it with the essential steamy white rice and fresh sliced cucumber and tomatoes on the side. This is also great for potluck or a prepared lunch for work. One thing for sure, the marinade is also great for chicken and I would absolutely try this recipe on a grill someday.

Prep Time: 10 minutes

Marinade Time: 1 hour

Cooking Time: 12 minutes

Total Time: 1 hour and 22 minutes

Notes:

1. The marinade time could be 30 minutes, an hour or overnight depending on how flavorful you want the meat to be.
2. The frying time for each side of the meat depends on the thickness of the cut.

 

Ingredients:

2 lbs. pork chop

2 stalk of spring onion for garnish- chopped

½ cup cooking oil

½ cup corn starch or more – enough to cover the meat

Marinade:

½ tsp. salt

½ tsp. ground black pepper

2 stalks lemongrass-coarsely chopped

3 tbsp. fish sauce

2 tbsp. brown sugar

2 tbsp fresh squeezed lemon juice

4 cloves garlic-finely chopped

1 tbsp soy sauce

½ tsp. annatto powder

1 tbsp. sriracha sauce (optional)

1 tbsp. ketchup

 

Instructions:

1. In a large bowl, marinade the pork meat with salt, ground black pepper, lemongrass, fish sauce, brown sugar, fresh lemon juice, garlic, soy sauce, annatto powder, sriracha sauce and ketchup. Marinade for 1 hour or overnight for best outcome.
2. Heat up a skillet in medium setting with sufficient amount of vegetable oil.
3. In a large bowl or plate, evenly coat the pork chop with cornstarch. Tap off excess cornstarch.
4. Pan fry the pork chop for 6 to 8 minutes each side depending on how thick the meat is.
5. Place the pork chop in a plate lined with paper towels to drain off excess oil.
6. Transfer to a plate and garnish the pork chop with spring onions.
7. Serve with rice and your preferred vegetables. Enjoy!