Lemongrass Pork Chops with Pine Nuts

Ingredients

• 8 pork chops (2-3 inches thick)
• ½ cup lemongrass paste
• 4 cloves garlic, minced
• 1 cup fish sauce
• ½ cup palm sugar
• 4 tablespoons lime juice
• 4 tablespoons vegetable oil
• 2 cup pine nuts
• 4 lemongrass stalks, bruised
• 2 cup fresh cilantro leaves

Method

1. 1Preheat grill to medium-high heat.
2. 2In a small bowl, mix together lemongrass paste, garlic, fish sauce, palm sugar, lime juice, and 1 tablespoon vegetable oil. Brush mixture on both sides of pork chops and let marinate for at least 30 minutes.
3. 3Grill pork chops for 5-6 minutes per side, or until they reach an internal temperature of 145°F. Transfer to a plate and let rest for 5 minutes.
4. 4Meanwhile, toast pine nuts in a 350°F oven for 5-7 minutes, or until fragrant and golden. Set aside.
5. 5In a blender or food processor, puree lemongrass stalks, 1 tablespoon vegetable oil, and 1 tablespoon cilantro leaves until smooth.
6. 6Strain lemongrass puree into a small saucepan and simmer over low heat for 2-3 minutes, or until slightly thickened.
7. 7 Serve pork chops with toasted pine nuts and spoon lemongrass sauce over the top. Garnish with additional cilantro leaves and serve immediately.

Goes well with

• Green Beans Almondine115 kcal
  Buttery Crunch
• Sauteed Mushrooms55 kcal
  Earthy Umami

Nutrition per serving