Summer in the Hudson Valley always pulls people outside. Backyards come alive again, grills get fired up, and dinners slowly turn into long evenings spent outdoors with family and friends. For me, this Vietnamese lemongrass pork chop recipe has become one of those meals that perfectly fits that feeling — simple, smoky, flavorful food cooked over live fire and shared around the table.

Growing up, the smell of lemongrass, garlic, and caramelizing pork drifting through the backyard meant someone was grilling out. My dad would stand over the charcoal turning pork chops while bowls of herbs, rice, sliced cucumber, and dipping sauce slowly filled the table inside. It’s one of the most recognizable everyday dishes in Vietnamese cooking, but it also feels right at home during a Hudson Valley summer cookout.

The marinade is what makes these pork chops special. Fresh lemongrass gives the pork a bright citrusy aroma while garlic, shallots, fish sauce, soy sauce, and honey create that balance of sweet, salty, smoky, and savory flavors Vietnamese food is known for. Once the pork hits the grill, the sugars caramelize and the edges pick up a slight char that smells incredible over charcoal or wood fire.

While grilling outdoors is still my favorite way to cook these, the recipe is flexible enough for everyday cooking too. You can pan-fry the pork chops for about 6 minutes per side or air fry them for an easy weeknight dinner.

The same marinade also works beautifully as a vegetarian option. Press extra-firm tofu for at least 30 minutes, then slice into thick slabs and shallow fry in a thin layer of oil until golden and crisp on both sides. Brush generously with the marinade, then finish it in the air fryer or on a hot grill until the edges caramelize and lightly char.

Served with rice, herbs, vegetables, scallion oil, and fish sauce for dipping, this is the kind of dish that feels both comforting and celebratory at the same time — especially during grilling season, when everyone’s looking for a reason to stay outside just a little longer.

Vietnamese Grilled Pork Chops

Serves 4–6

Pork Chop Marinade

• 2 lb pork chops
• 1/3 cup minced shallots
• 1/3 cup minced lemongrass
• 1/3 cup minced garlic
• 1 tbsp fish sauce
• 2 tbsp oyster sauce/dark soy sauce (optional unless gluten free, or substitute dark soy sauce)
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp chili sauce (optional for heat)
• 1/2 tbsp annatto oil
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 cup neutral oil

Scallion Oil

• 1 cup thinly sliced scallions
• 1 cup light olive oil or neutral oil

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Recipe

1. Rinse the pork chops under cold running water and lightly rub them with a small pinch of kosher salt to clean the surface. Pat completely dry with paper towels.
2. In a large mixing bowl, combine the shallots, lemongrass, garlic, fish sauce, oyster sauce, brown sugar, honey, chili sauce, annatto oil, salt, black pepper, and neutral oil. Stir until the sugar dissolves and the marinade is evenly combined.
3. Add the pork chops to the bowl and massage the marinade thoroughly into the meat so every piece is fully coated. Cover and refrigerate for at least 3 hours, though overnight is ideal for deeper flavor and better caramelization.
4. About 30–45 minutes before cooking, remove the pork chops from the refrigerator so they can come closer to room temperature. Let some excess marinade drip off slightly, but keep the bits of lemongrass, garlic, and shallots attached to the pork.

Grill Method

5. Preheat the grill using a two-zone setup: one hot side for direct heat and one cooler side for indirect cooking.
6. Place the pork chops on the indirect side of the grill first. Close the lid and let them slowly cook through so the sugars in the marinade do not burn too quickly.
7. Once the pork is nearly cooked through, move the chops over the direct heat side to finish. Grill for a few minutes per side, flipping often, until lightly charred with caramelized edges and smoky grill marks.
8. Cook until the thickest part of the pork reaches 145°F on an instant-read thermometer. Let rest for a few minutes before serving.

Pan Method

9. Heat a large skillet or grill pan over medium to medium-high heat. Add a small drizzle of oil if needed.
10. Place the pork chops into the pan without overcrowding. Cook for about 5 minutes per side, adjusting the heat as needed so the marinade caramelizes without burning.
11. Continue cooking until the pork develops a deep golden brown crust and reaches an internal temperature of 145°F. Let rest for a few minutes before serving.

Scallion Oil

12. Place the sliced scallions into a heatproof bowl.
13. Heat the olive oil in a small saucepan until shimmering and lightly sizzling hot, then carefully pour the hot oil directly over the scallions. Stir gently and let cool slightly before serving.

To Serve

14. Serve the pork chops with steamed jasmine rice, scallion oil, sliced cucumbers, and fresh tomatoes on the side.

Philippe Trinh is a Kingston-based food creator, photographer, and storyteller behind Whiskey & Booch, where he shares Vietnamese family recipes, culinary traditions, and food culture with an audience of more than 200,000 followers across social media. He hosts supper clubs and cooking classes throughout the Hudson Valley and is passionate about preserving and sharing the recipes passed down through his family.