This simple slow-cooked version of a grilled Vietnamese classic is packed with the heady flavors of lemongrass, garlic, and soy sauce. Accompany the chops with sticky rice and seared bok choy for a meal worthy of company.
Vietnamese Pork Chops with Garlic and Lemongrass
- 1/4 cup (2 oz./60 g) firmly packed light brown sugar
- 6 garlic cloves, minced
- 2 large shallots, finely chopped
- 2 stalks lemongrass, tender bulb part only, trimmed, tough outer layers discarded and minced
- 3 Tbs. low-sodium soy sauce
- 3 Tbs. Asian fish sauce
- Freshly ground pepper
- 4 to 6 bone-in center-cut pork chops, each about 1 inch (2.5 cm) thick and 6 to 8 oz. (185 to 250 g)
- 1 cup (8 fl. oz./250 ml) low-sodium chicken or beef broth
1. To make a marinade, in a bowl, stir together the sugar, garlic, shallots, lemongrass, soy sauce, fish sauce and 1/2 tsp. pepper; the marinade will be fairly dry. Place the pork chops in a large zippered plastic bag, add the marinade, and seal the bag closed. Turn the bag over a few times to coat the pork chops evenly with the marinade, then refrigerate overnight.
2. The next day, transfer the chops and their marinade to the slow cooker. Pour in the broth, cover and cook on the low-heat setting for 6 hours. The chops should be very tender.
3. Transfer the pork chops to a platter. Using a large spoon, skim off and discard as much fat as possible from the surface of the cooking liquid. Strain the liquid through a fine-mesh sieve into a small bowl and set aside.
4. Divide the chops evenly among individual plates and drizzle some of the cooking liquid over each chop. Serve immediately. Serves 4 to 6.
Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw.