Lemongrass Pork Chops Recipe. Lemongrass has a citrusy smell to it and this recipe comes out really juicy and flavorful. Ingredients: 5 lbs pork chop - after 10 pieces (I prefer bone in) 3 tbsp garlic 3 tbsp minced lemongrass (fresh or frozen) 5 tbsp oyster sauce 1 tbsp fish sauce 3 tbsp brown sugar 2 tbsp Knorr seasoning sauce 1/2 tsp black pepper 2 tbsp oil 1 cup chopped green onions Pinch of salt 1 tbsp oil Cut one inch slits on the pork chops. It helps cook it faster and won’t curl up around the edges while you’re cooking them. Add garlic, lemongrass (you can find this at 99 Ranch Market), oyster sauce, fish sauce, brown sugar, Knorr seasoning and black pepper. Marinate for 4-6 hours or overnight. Pan fry with oil for 5-6 minutes per side on medium high heat. The time will vary depending on the thickness of the pork chop and if it’s boneless vs bone-in. You want to make sure that you cook this thoroughly, but be careful to not over cook them. (Internal temp reache 145 degrees) Over cooked pork chop will be dry. You want it tender and juicy. Let this rest for 5 minutes after cooking. For the scallion oil, add the scallions, salt and oil to a heat safe bowl and microwave for 1 minute. We love to have this dish with a fried egg and nuoc Cham (Vietnamese fish sauce. The recipe is on my page just a few posts before this one) #VietnameseFood #porkchop #recipes #homecooking #cooking