- 1 stalk lemongrass
- 1 shallot, peeled
- 1 1-in. piece ginger, peeled
- 1 garlic clove, peeled
- 3 tablespoons brown sugar
- 1/4 cup Thai or Vietnamese fish sauce
- 1/4 teaspoon pepper
- 1/4 cup fresh lime juice, divided
- 5 tablespoons vegetable oil, divided
- 4 bone-in pork chops (about 2 lbs. total; each about 3/4 in. thick)
- 1 teaspoon distilled white vinegar
- 2 small heads bok choy
- 1 small red bell pepper
- 1 jalapeño chile
- 2 cups mixed herb leaves, such as basil, cilantro, and mint
- calories 575
- caloriesfromfat 70 %
- protein 31 g
- fat 45 g
- satfat 13 g
- carbohydrate 12 g
- fiber 2.1 g
- sodium 1185 mg
- cholesterol 107 mg
How to Make It
Peel off tough outer layers of lemongrass stalk, trim off root, and cut a 4-in.-long piece from root end (discard top). Put lemongrass, shallot, ginger, garlic, brown sugar, fish sauce, pepper, and 2 tbsp. each lime juice and oil into a blender. Whirl into a smooth, wet paste. Transfer 2 tbsp. lemongrass mixture to a large bowl.
Put pork chops in a baking dish large enough to hold all 4 in a single layer. Pour remaining lemongrass mixture over chops and turn to coat.
Whisk remaining 2 tbsp. lime juice, 2 tbsp. of the oil, and the vinegar into lemongrass mixture in large bowl. Chill until ready to serve.
Thinly slice bok choy (stalks and stems) and put in a bowl. Slice red pepper into 2-in. matchsticks and thinly slice jalapeño; add to bowl. Tear herb leaves, add to vegetables, and chill until ready to serve.
Preheat a grill to medium (350° to 450°). Remove chops from marinade, pat dry, and brush with remaining 1 tbsp. oil. Grill chops, turning once (lid closed on gas), about 10 minutes total for medium. Meanwhile, toss vegetables and herbs with lemongrass dressing.
Serve chops, drizzled with any remaining dressing, with salad and rice.