Grilled Lemongrass Pork Chops

Grilled Lemongrass Pork Chops

1/4 cup minced or grated lemongrass

1 tbsp. fish sauce

1 1/2 tsp. sugar

2 tsp. vegetable oil

1/4 tsp. black pepper

4 3/4-inch bone-in pork chops

Combine lemongrass, fish sauce, sugar, oil, and black pepper in a bowl. Set aside.

Using a small, pointed knife, make numerous punctures on both sides to each pork chop. Rub the lemongrass mixture onto both sides. Place pork in a large zip lock bag. Refrigerate for at least 2 hours.

Grill on medium high with the cover on for about 4 minutes per side, rotating pork chops 45 degrees to create cross hatch marks after 2 minutes. Avoid overcooking pork to prevent drying out. The desired internal temperature should be 145 degrees F. Allow to rest 10 minutes prior to serving. Makes 4 servings.