Vietnamese Grilled Lemongrass Pork Chop (Thit Heo Nuong Xa)

• 4 pork chops, bone-in, about 1 inch thick
• 3 tablespoons sugar
• 3 tablespoons garlic
• 3 tablespoons shallots
• 2 stalks lemongrass, trimmed and roughly chopped
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 tablespoons dark soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons olive oil
• salt
• fresh cilantro, chopped (garnishment)

1. Using a mini food processor, pulse the sugar, garlic, shallot and lemongrass to a mince-like texture. Add the pepper, soy sauce, fish sauce and oil; process to combine well.
2. Place the pork chops in a large zip-lock bag and pour the marinade to coat. Massage the marinade around to coat the pork chops evenly. Refrigerate for at least 6 hours, up to 24 hours. Allow the pork chops to rest at room temperature, about 30-45 minutes, before grilling. Season with salt the chops.
3. Preheat the grill to medium-high heat. Grill the pork chops over direct high heat, with the lid closed for about 4 minutes. Flip the chops and cook for an additional and cook for an additional 4 minutes or until internal temperature reaches 150 degrees F. Remove from the grill, and let the pork chops rest for 5 minutes. Sprinkle with cilantro.
4. Serve over steamed white rice and nuoc cham dipping sauce.

pork chops, sugar, garlic, shallots, stalks lemongrass, fresh ground black pepper, soy sauce, fish sauce, olive oil, salt, fresh cilantro

Taken from www.food.com/recipe/vietnamese-grilled-lemongrass-pork-chop-thit-heo-nuong-xa-480386 (may not work)