Grilled Lemongrass Pork Chops

• 1/4 cups Minced Or Grated Lemongrass
• 1 Tablespoon Fish Sauce
• 1- 1/2 teaspoon Sugar
• 2 teaspoons Vegetable Oil
• 1/4 teaspoons Black Pepper
• 4 pieces 3/4-inch Bone-in Pork Chops

1. Note: Prep time does not include 2 hours for marinating.
2. Also, refer to post link for info on how to prepare fresh lemongrass.
3. Combine lemongrass, fish sauce, sugar, oil, and black pepper in a bowl.
4. Set aside.
5. Using a small, pointed knife, make numerous punctures on both sides of pork chop.
6. Rub lemongrass mixture onto both sides.
7. Place pork in a large ziplock bag.
8. Refrigerate for at least 2 hours.
9. Grill on medium high with the cover on for about 4 minutes per side, rotating pork chops 45 degrees to create crosshatch marks after 2 minutes.
10. Avoid overcooking pork to prevent drying out.
11. The desired internal temperature should be 145 degrees F. Allow to rest 10 minutes prior to serving.

fish sauce, sugar, vegetable oil, black pepper, chops

Taken from tastykitchen.com/recipes/main-courses/grilled-lemongrass-pork-chops/ (may not work)