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Grilled Pork Chops
Ingredients
- 5 Pork Chops
For The Marinade:
- 2 Tablespoons Fish Sauce
- 1/2 Tablespoon Maggi Seasoning
- 2 Tablespoons Oyster Sauce
- 1/2 Tablespoon Totole Chicken Base Mix
- 1 Tablespoon Brown Sugar
- 1/2 Teaspoon Sesame Oil
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Garlic Powder.
- 1 Tablespoon Honey
- 1/2 Tablespoon Vegetable Oil
- 4 Garlic Cloves Minced
- 1 Shallot = 3 Tablespoons Minced Shallots Minced
- 3 Tablespoons Fresh or Frozen Minced Lemongrass
To Grill The Pork Chops:
- Vegetable Oil
- 3 Tablespoons Butter
- 10 Crushed Garlic
To Make The Scallion Oil
- 1 Bunch Green Onions Chopped
- A Pinch Of Salt
- Vegetable Oil
Instructions
- Wash and pat dry the pork chops.
- Pound the pork chops a few times on each side with the meat tenderizer mallet.
- Then place the pork chops in a zip loc bag and set aside.
- Make the marinade. In a bowl pour in the fish sauce, Maggi Seasoning, Oyster Sauce, Totole Chicken Base Mix, brown sugar, sesame oil, black pepper, garlic powder, honey and stir.
- Then add in the minced garlic, minced shallots, minced lemongrass and stir.
- Pour the marinade into the zip loc bag with the pork chops. Refrigerate for a few hours or overnight.
- When ready to grill bring the pork chops to room temperature. Cook in two batches if necessary.
- Crush 10 garlic with the backside of your knife. Then set aside.
- Place a grill pan on the stove and turn the heat on to Medium High. Let the pan get hot before coating the bottom of the pan with some oil.
- Then melt a tablespoon of butter.
- Once the butter has melted lay the pork chops onto the grill pan. Cook for about 3 minutes or until there are grill marks then flip the meat over and immediately reduce the heat to Medium.
- Add another tablespoon of butter. Also add in the crushed garlic. If the garlic burns too fast just place them on top of the pork chops or just push them over to the side of the pan.
- Then take a brush and scrape the marinade at the bottom of the grill pan along with the melted butter. Brush the butter and marinade that you have collected on the bottom of the pan to paint the pork chops on the side with the grill marks. This will add some color to your pork chops. Cook for another 3 minutes until the second side also has grill marks.
- Flip the meat over again . Brush more oil onto the pan if needed. Do not let the pan dry up. Then add another tablespoon of butter.
- Again repeat the process of painting the pork chops using the marinade and butter on the bottom of the pan.
- Remove pork chops from the pan once they are nicely browned on both sides. Total cooking time should be about 10 minutes total. Set aside.
- Make the scallion oil. In a bowl add in the chopped green onions and a pinch of salt. Pour in some vegetable oil enough to almost reach the top of the chopped green onions. Place in the microwave for 1 1/2 minutes. Becareful when removing the bowl from the microwave as it will be hot !
- Use a fork to transfer the cooked green onions to another bowl leaving behind the oil. Discard the oil.
- Place the cooked green onions on top of the pork chops and if you would like you can add some on top of your rice as well!
- Serve with some Vietnamese broken rice, a fried egg, a salad consisting of red or green leaf lettuce, sliced tomatoes, sliced cucumbers and a bowl of Vietnamese fish sauce dip with some pickled daikons & carrots.
- If you do not have any Vietnamese broken rice you can just serve the pork chops with some regular white rice and a bit of soy sauce.
Notes
In total you are going to flip the pork chop 3 to 4 times or until it is nicely browned on both sides. Every time you flip the pork chop brush the marinade on the bottom of the pan onto the meat to add some color to it. The total cooking time should be about 10 minutes.
