Vietnamese Pork Chops (Sườn Nướng)

Rinse 2 lb pork chops under running water and lightly scrub with some kosher salt. Pat dry with paper towels.

Combine all Marinade ingredients in a medium mixing bowl: 3 Tbsp sugar, 2 Tbsp soy sauce, 2 Tbsp fish sauce, 1/2 tsp monosodium glutamate (MSG), 4 Tbsp neutral cooking oil. Stir to combine until sugar and MSG are fully dissolved.

Then add the Aromatics to the bowl: 6 Tbsp minced lemongrass, 2 Tbsp minced garlic (about 6 cloves), 2 Tbsp minced shallots.

Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.

Before cooking, remove pork chops from the fridge for about an hour. Remove chops from the marinade and discard the extra liquid--you can keep the aromatics on that stick to the chops though.

Grill on a BBQ, giving at least 1-2 inches spacing between each chop. Sear on high heat for browning or grill marks for a few minutes, then lower to medium heat and cook on both sides, flipping often until cooked all the way through. When done, the pork should read at least 145 °F using an instant read thermometer at the thickest part of the cut.

Pan fry: 1-2 chops at a time on medium to medium high heat without crowding the pan. When done, the pork should read at least 145 °F using an instant read thermometer at the thickest part of the cut.

In the oven: Bake at 375 °F for 15-20 minutes until the internal temperature of the meat hits around 135 °F. Lower the rack and broil, flipping a few times during broiling, to get nice coloring on both sides. Again, the pork is done when the internal temp reaches 145 °F.

Serve with white rice and all the Veggies & Garnish.