Lemongrass Chili Grilled Pork Chops
2 stalks lemongrass
1 shallot; finely minced
5 cloves garlic; finely minced
1 red Thai chili pepper; de-seeded and finely chopped
4 tbsp brown sugar
3 tbsp fish sauce
2 tbsp canola oil
2 tbsp rice wine vinegar
1 tbsp fresh lime juice
1 tbsp dark soy sauce
Fresh ground pepper
4 bone-in pork chops
1. Cut off the top half of the lemongrass and save for use at a later date. Slice the bottom in half lengthwise, then peel away layers that seem woody keeping the tender inner layers. Finely mince the tender lemongrass portions (you should have at least ¼ cup of minced lemongrass).
2. Combine all ingredients together in a large Ziploc bag or glass bowl. Add pork chops and seal, releasing as much air as you can from the bag.
3. Marinate pork chops in refrigerator at least overnight and up to 2 days.
4. Before grilling remove pork chops from the refrigerator and rinse off marinade. Grill on a pre-heated grill until the meat reaches 160 °F (71°C). Serve with rice.