VIETNAMESE LEMONGRASS GRILLED PORK CHOPS
I had marinade from the last time I made this squirreled away in the freezer, but I thought it might benefit from some freshening, so I added more lemongrass, black pepper, and garlic, plus a bit more brown sugar.
I had some thin-cut pork shoulder steaks from H-Mart, but I sliced each in half again to make them even thinner, then plopped into the marinade and into a ziplock for 2 days in the fridge.
OH. MY. This is the best version of this dish I’ve ever made, and I think the main reason was slicing the pork so thin, because the marinade completely flavored it.
A minute or two at each angle and on each side on the LC grill pan at highest heat got the crossmarks. (But what a pain to clean the grill pan!)
