Grilled Vietnamese Lemongrass Pork Chops
Grilling and chilling at the end of autumn. The weather is getting colder and the sun sets early, but Brian’s outdoor kitchen is still open. We marinated pork chops with limes from our trees, hot chili peppers from our garden, sliced lemongrass, fish sauce, garlic and shallots. The recipe was from an LA Times article that caught my eye in 2019. I dusted it off and decided to give it a go. The sliced lemongrass was fragrant while it was waiting to be put in the marinade. Once the chops had marinated for 6 hours and the grill was 500 degrees, it was already dark. So what? The moon was out and the heat from the grill kept me warm. The grill was oiled and super hot when I threw the pork chops on. Only 4-5 minutes per side and they were ready to be feasted on. We also made a side dish of radish and cucumber nuoc cham salad. Nuoc cham is a Vietnamese dipping sauce that we used a...