Grilled Pork Chops Vietnamese Style
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Makes 4 - 6 servings
INGREDIENTS
  • ¾ cup sugar
  • ¼ cup plus 1 tablespoon fish sauce
  • 1 lemongrass stalk, finely chopped
  • 1½ tablespoons minced garlic
  • 2 tablespoons minced shallot
  • 1 Thai chile, stemmed and finely chopped
  • freshly ground black pepper, to taste
  • 3 bone-in center cut pork chops, each about 12 ounces and 1 inch thick
DIRECTIONS
  1. Combine the sugar, fish sauce, lemongrass, garlic, shallot, chile, and black pepper in a bowl. Whisk until the sugar dissolves. Arrange the pork chops, in a single layer, in a ziploc bag. Pour the marinade over and let marinate at room temperature for at least 2 hours or overnight in the refrigerator.
  2. Prepare your grill. Remove the pork chops from the marinade and place them on the grill. You can either discard the marinade, or you can bring the marinade to a boil and simmer (if you like it to make it to be part of your meal.) Cook the pork chops until an instant-read thermometer inserted into the thickest part of the chop registers 140°F.
  3. Transfer the chops to a plate, tent with aluminum foil, and let stand for 10 minutes. Cut the meat from the bone and slice the meat across the grain. Serve with a bowl of rice or vermicelli noodles.
Recipe by Flavor and Friends at http://flavorandfriends.com/grilled-pork-chops-vietnamese-style/