Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vietnamese lemongrass pork chops (thit heo nuong xa). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa) is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa) is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook vietnamese lemongrass pork chops (thit heo nuong xa) using 18 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa):

1. Get Pork Sirloin Chops boneless (i cut it into 4 pieces)
2. Make ready Marinade :
3. Take brown sugar
4. Get chopped garlic
5. Prepare chopped shallot
6. Take lemongrass, trimmed and finely chopped (3 tablespoons)
7. Take black pepper
8. Get soy sauce
9. Make ready fish sauce
10. Get oil
11. Make ready dipping sauce(Nuoc Cham) :
12. Take lime juice
13. Take sugar
14. Get water
15. Make ready fish sauce
16. Get small garlic clove, minced
17. Make ready chilis
18. Get carrot, minced

Instructions to make Vietnamese lemongrass Pork Chops (Thit Heo Nuong Xa):

1. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Transfer to a bowl.
2. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before baking.
3. Preheat oven 350°F. Bake the pork until well done. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving

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