Photo: Annabelle Breakey; Prop Styling: Chelsea Zimmer
Total Time
40 Mins
Serves 4

This bright dish comes together fast. Serve with steamed rice if you like.

How to Make It

Step 1

Peel off tough outer layers of lemongrass stalk, trim off root, and cut a 4-in.-long piece from root end (discard top). Put lemongrass, shallot, ginger, garlic, brown sugar, fish sauce, pepper, and 2 tbsp. each lime juice and oil into a blender. Whirl into a smooth, wet paste. Transfer 2 tbsp. lemongrass mixture to a large bowl.

Step 2

Put pork chops in a baking dish large enough to hold all 4 in a single layer. Pour remaining lemongrass mixture over chops and turn to coat.

Step 3

Whisk remaining 2 tbsp. lime juice, 2 tbsp. of the oil, and the vinegar into lemongrass mixture in large bowl. Chill until ready to serve.

Step 4

Thinly slice bok choy (stalks and stems) and put in a bowl. Slice red pepper into 2-in. matchsticks and thinly slice jalapeño; add to bowl. Tear herb leaves, add to vegetables, and chill until ready to serve.

Step 5

Preheat a grill to medium (350° to 450°). Remove chops from marinade, pat dry, and brush with remaining 1 tbsp. oil. Grill chops, turning once (lid closed on gas), about 10 minutes total for medium. Meanwhile, toss vegetables and herbs with lemongrass dressing.

Step 6

Serve chops, drizzled with any remaining dressing, with salad and rice.

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