Grilled Lemongrass Pork Chops With Radish Nuoc Cham Recipe - Los Angeles Times

Name: Grilled Lemongrass Pork Chops With Radish Nuoc Cham Recipe - Los Angeles Times
Total time: 25 min
Ingredients: 3 stalks fresh lemongrass, trimmed and sliced; 1 shallot, sliced; 5 garlic cloves, thinly sliced; 2 red finger chiles or other hot chiles, seeded (optional) and sliced; ⅓ cup plus ¼ cup fish sauce; ¼ cup plus 3 tablespoons coconut palm sugar or light brown sugar; 4 thick bone-in pork chops or 8 thin bone-in pork chops (about 2 pounds); 2 tablespoons fresh lime juice; ⅔ cup hot water; 1 watermelon radish, scrubbed and cut into matchsticks; Tomato wedges, cucumber slices and fresh herbs such as cilantro, basil and mint, for serving

www.latimes.com

These flavorful chops are great on their own or eaten with jasmine rice or thin vermicelli rice noodles. Refrigerate any leftover meat, then thinly slice and use it to stuff into sandwiches, summer...

View full recipe on www.latimes.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.latimes.com.

Share this recipe:

Cooking tools:

Grill
Grill pan
Skillet
Stove
Dish
Zip-top bag
Mixing bowl
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Spoon
Plate

Ingredients

3 stalks fresh lemongrass, trimmed and sliced
1 shallot, sliced
5 garlic cloves, thinly sliced
2 red finger chiles or other hot chiles, seeded (optional) and sliced
⅓ cup plus ¼ cup fish sauce
¼ cup plus 3 tablespoons coconut palm sugar or light brown sugar
4 thick bone-in pork chops or 8 thin bone-in pork chops (about 2 pounds)
2 tablespoons fresh lime juice
⅔ cup hot water
1 watermelon radish, scrubbed and cut into matchsticks
Tomato wedges, cucumber slices and fresh herbs such as cilantro, basil and mint, for serving