Next, I heat a bit of vegetable oil in a grilling pan over medium-high heat. As soon as the oil shimmers, I place the marinated pork chops in, giving them enough space to sear beautifully. The sound of the pork hitting the hot pan is music to my ears! I cook them for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F. Pro tip: resist the urge to flip them too soon; you want that lovely golden crust to develop.
Once cooked, I remove the chops from the heat and let them rest for a few minutes. This resting time is crucial—it allows the juices to redistribute throughout the meat, resulting in a tender bite every time. I like to take a moment here to set the table, garnishing with fresh cilantro and lime wedges to bring a burst of color and freshness to the dish.
Finally, I serve the pork chops warm, enjoying them alongside fragrant jasmine rice or a refreshing salad. It’s such a satisfying meal that fills my kitchen with happy conversation and laughter.
Pro Tips for Best Results
One thing I found out during my testing phase is that using fresh lemongrass really elevates the flavor. I tried using lemongrass paste once, and while it worked, the taste wasn’t nearly as vibrant. Fresh is truly best!
When marinating, I also discovered that allowing the pork to soak up the marinade overnight in the refrigerator yields a deeper flavor. If you’re short on time, don’t stress—30 minutes still works wonders. Just make sure to flip them halfway to ensure even coating!
Lastly, I recommend investing in a meat thermometer. It ensures perfect doneness every time, taking the guesswork out of cooking. I’ve had a couple of pork chops turn out overcooked (and dry) before I started using one—no more of that for me!
Common Mistakes to Avoid
One mistake I frequently made early on was not marinating long enough. While 30 minutes can suffice, I urge you to try for a few hours or overnight if possible. It makes a huge difference in flavor! (See the next page below to continue…)
Another pitfall is cooking the pork at too high a temperature. I once cranked up the heat to speed up the cooking process and ended up with burnt edges and undercooked centers. Keeping it at medium-high heat allows for a better sear without compromising the juiciness of the meat.
Be mindful of how much salt you add. Between the soy sauce and fish sauce, the marinade can be quite salty on its own. A gentle sprinkle of salt last-minute will enhance the flavors without overwhelming the dish.
Finally, I’ve learned the hard way to let the meat rest after cooking. Cutting too soon results in a beautiful mess—juices running all over the plate instead of staying in the pork chop. Patience is key!