Vietnamese Grilled Pork Chop Recipe: Lemongrass-Marinated Charred Delight

This recipe transforms humble pork chops into a boldly flavored Vietnamese delight. The lemongrass marinade infuses every bite with aromatic depth.

I developed this technique to capture authentic Southeast Asian flavors at home. The high-heat grilling creates charred edges while keeping the meat juicy and tender.

Ingredients for Vietnamese Grilled Pork Chop

Transform pork chops with aromatic lemongrass, fish sauce, and bold Vietnamese flavors ready for the grill.

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The lemongrass must be fresh—dried powder lacks the essential oils that define this dish. Look for firm, pale yellow stalks at Asian markets or well-stocked supermarkets. Red Boat fish sauce offers superior depth and purity, but Three Crabs works in a pinch. Choose bone-in pork chops for moisture retention; loin or rib cuts both perform well with high-heat grilling.

No fresh lemongrass? Lemongrass paste at half the amount is the closest substitute. Missing Thai chilies? Serrano peppers provide similar heat, or reduce to one for milder flavor. For a gluten-free version, tamari instead of soy sauce maintains the umami without wheat. The brown sugar can be swapped for coconut sugar at a 1:1 ratio (the caramel notes differ slightly).

Marinate the pork for at least 4 hours—overnight is ideal for maximum flavor penetration. Grill immediately after marinating; the acid in lime and fish sauce can begin to cure the meat. Leftovers keep for 3-4 days refrigerated, though best served fresh off the grill.

Step-by-Step Instructions for Vietnamese Grilled Pork Chops

Master the technique for perfectly charred, aromatic pork chops with this professional method.

Step 1: Prepare the Lemongrass Marinade

Finely mince the tender inner stalks of the 3 pieces fresh lemongrass, peel and mince the 6 cloves garlic cloves to a fine paste, and finely mince the 2 whole shallots. In a bowl, whisk together the minced aromatics with the 3 tbsp fish sauce, 2 tbsp light brown sugar, 2 tbsp fresh lime juice, 1.5 tbsp soy sauce, 1 tsp ground black pepper, and 1 tsp kosher salt.

The sugar should dissolve completely, and the mixture will be fragrant with bright citrus notes. Remove seeds from the 2 whole fresh Thai chilies, finely mince, and stir them into the marinade for balanced heat.

Step 2: Marinate the Pork Chops

Pat the 4 whole bone-in pork chops dry with paper towels to ensure good marinade adhesion. Place them in a shallow dish or resealable bag and pour the marinade over, turning to coat every surface completely.

Refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration. The acid in the lime juice will begin to tenderize the meat while the fish sauce infuses it with umami depth.

Step 3: Grill to Charred Perfection

Preheat your grill to medium-high heat. Brush the grates clean and oil them lightly with some of the 2 tbsp vegetable oil. Remove the pork chops from the marinade, shaking off excess, and grill for 4-5 minutes per side.

Look for deep caramelization and distinct grill marks. The internal temperature should reach 145°F for perfect doneness. Avoid moving the chops too soon—they’ll release naturally when ready to flip.

Step 4: Rest and Garnish

Transfer the grilled pork chops to a cutting board and let them rest for 5 minutes to allow the juices to redistribute. This ensures each bite remains moist and flavorful.

Roughly chop the 0.5 cup fresh cilantro and sprinkle it over the chops just before serving. The herb’s bright, citrusy notes will complement the charred, caramelized exterior beautifully.

Storing and Reheating This vietnamese grilled pork chop

Refrigerator Storage

Let your grilled pork chops cool completely before storing—I use glass containers to preserve the marinade’s aromatic oils. They’ll keep in the fridge at 40°F or below for up to 3-4 days. The flavors actually deepen overnight as the fish sauce and lime meld. ❄️

Freezer Method

For longer storage, wrap individual chops tightly in plastic wrap, then place in a freezer bag. They’ll stay fresh for up to 3 months. I always label with the date—trust me, you’ll forget. Squeeze out all air to prevent freezer burn.

Stovetop Reheating

My preferred method: warm in a skillet over medium-low heat with a splash of water or broth. Cover with a lid for 3-4 minutes, flipping once. This keeps the meat moist while restoring that just-grilled character.

Microwave Option

Place chops on a microwave-safe plate, cover with a damp paper towel, and heat on 50% power for 1-2 minutes. Check temperature—you want 145°F internally. Add a drizzle of fresh lime to brighten the flavors.

Oven Reheating

Preheat to 300°F, wrap chops in foil with a tablespoon of water, and warm for 10-15 minutes. This gentle method works best for larger batches. The foil traps steam to prevent drying out.

Reviving Leftovers

If the chops seem dry, brush with a little fish sauce and lime juice mix before reheating. This trick brings back that signature Vietnamese balance. I learned this from my time at local BBQ competitions. 💡