Tangy Thai Grilled Pork Chops with Herb Marinade
Elevate your grilling game with these succulent Tangy Thai Grilled Pork Chops marinated in a vibrant blend of lemongrass, cilantro, mint, and ginger. This recipe infuses the rich flavors of Thai cuisine, combining the aromatic taste of fresh herbs with the zing of lime and the umami of fish sauce. Perfect for a summer barbecue or a cozy dinner, these pork chops are not only mouthwatering but also easy to prepare. Serve them garnished with fresh herbs and lime wedges for an irresistible dish that brings a tropical twist to your table.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
lemongrass
3-4 tablespoons (finely chopped (outer leaves removed from 1 or 2 stalks, chop the tender centers))
fresh cilantro
1/2 cup (chopped, more for garnish)
fresh mint
3 tablespoons (chopped, more for garnish)
fresh ginger
2 tablespoons (minced)
garlic
2 tablespoons (minced)
granulated sugar
4 teaspoons (none)
lime zest
2 teaspoons (grated)
asian fish sauce
1/2 cup (nam pla or nuoc mam)
soy sauce
1/4 cup (none)
canned pineapple juice
1/4 cup (none)
peanut oil
2 tablespoons (none)
frenched center-cut pork chops
4 (about 1-1/2 inches thick)
lime wedge
as needed (for serving)
Instructions
1
In a mixing bowl, combine the finely chopped lemongrass, cilantro, mint, minced ginger, minced garlic, granulated sugar, and lime zest. Mix well until all the vegetables and herbs are evenly combined.
2
Slowly drizzle in the fish sauce, soy sauce, pineapple juice, and peanut oil, stirring continuously to create a well-blended marinade.
3
Place the pork chops in a large zip-top plastic bag. Pour the marinade over the chops, ensuring they are well coated. Seal the bag tightly, making sure to squeeze out excess air. Refrigerate and allow the chops to marinate for at least 8 hours or overnight, turning the bag occasionally for even flavor penetration.
4
When ready to cook, remove the pork chops from the marinade and let the excess liquid drain off. It's perfectly fine if some of the herbs stick to the meat for added flavor.
5
Prepare your grill by building a charcoal fire with the coals grouped on one side. For a gas grill, ignite one side on medium-high heat and leave the other side off. Once the fire reaches medium-hot, place the pork chops directly over the coals to sear, cooking for approximately 2 minutes per side.
6
After searing, transfer the chops to the area without direct heat so they can continue to cook gently. For added protection, position them with the bone sides facing the heat source. Close the grill and cook the chops indirectly until their internal temperature reaches between 145°F and 150°F, usually around 3 to 5 minutes per side.
7
Once cooked, remove the chops from the grill and place them on a clean platter. Allow the pork chops to rest for about 5 minutes to fully redistribute their juices and finish cooking. Before serving, sprinkle additional fresh cilantro and mint on top, and offer lime wedges on the side for a zesty kick.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Tangy Thai Grilled Pork Chops?
They are succulent pork chops marinated in a vibrant blend of lemongrass, cilantro, mint, ginger, lime, and fish sauce, then grilled to perfection.
What makes the marinade tangy?
The tanginess comes from a combination of lime zest, lime wedges, and acidic pineapple juice, which balances the savory fish sauce and soy sauce.
How long should I marinate the pork chops?
For the best flavor penetration, marinate the chops for at least 8 hours or overnight in the refrigerator.
What type of pork chops are recommended for this recipe?
Frenched center-cut pork chops that are about 1.5 inches thick are ideal for this recipe.
How do I prepare the lemongrass for the marinade?
Remove the outer leaves from 1 or 2 stalks, then finely chop the tender centers to yield 3-4 tablespoons.
What ingredients are needed for the herb marinade?
You will need lemongrass, fresh cilantro, fresh mint, minced ginger, garlic, granulated sugar, and lime zest.
What liquid components are in the marinade?
The liquid base consists of fish sauce, soy sauce, canned pineapple juice, and peanut oil.
Can I use a gas grill for this recipe?
Yes, ignite one side of the grill to medium-high heat and leave the other side off to allow for both searing and indirect cooking.
What is the correct way to sear the pork chops?
Place the chops directly over the hot coals or the active burner and cook for approximately 2 minutes per side.
How do I finish cooking the pork chops after searing?
Move them to the cooler side of the grill for indirect heat, ideally with the bone side facing the heat source, and cook for 3 to 5 minutes per side.
What is the target internal temperature for the pork?
The pork chops should reach an internal temperature between 145°F and 150°F.
Should I remove the herbs from the meat before grilling?
While you should drain excess liquid, it is perfectly fine if some herbs stick to the meat as they add extra flavor during grilling.
How long should the pork rest after grilling?
Let the pork chops rest on a clean platter for about 5 minutes to allow the juices to redistribute.
What should I serve as a garnish?
Garnish with additional fresh cilantro and mint, and serve with lime wedges on the side.
Can I substitute the peanut oil?
If you have a peanut allergy, you can substitute it with another high-smoke-point oil like vegetable or canola oil.
What kind of fish sauce should I use?
Asian fish sauces such as nam pla or nuoc mam are recommended for an authentic Thai flavor.
Why is pineapple juice used in the marinade?
Pineapple juice acts as a natural tenderizer for the pork while adding a subtle tropical sweetness.
Is this recipe spicy?
As written, the recipe is fragrant and tangy rather than spicy. You could add Thai bird's eye chilies if you prefer heat.
How many pork chops does this recipe yield?
The recipe is designed for 4 frenched center-cut pork chops.
Can I use fresh pineapple juice instead of canned?
Canned juice is recommended because fresh pineapple contains stronger enzymes that can make the meat mushy if marinated too long.
What if I don't have a grill?
You can use a cast-iron grill pan on the stovetop to achieve similar searing results, though the smoky grill flavor will be missing.
Can I substitute the granulated sugar?
Yes, you can use palm sugar or light brown sugar for a deeper, more traditional Thai flavor profile.
How do I know when the grill is medium-hot?
The grill is medium-hot when you can safely hold your hand 5 inches above the grate for only 3 to 4 seconds.
Does the marinade require salt?
The saltiness is provided by the fish sauce and soy sauce, so additional salt is generally not needed.
Can I use this marinade for pork tenderloin?
Yes, this herb marinade works beautifully on pork tenderloin or even chicken thighs.
What is the best way to seal the marinade bag?
Squeeze out as much excess air as possible before sealing to ensure the marinade stays in close contact with the meat.
Can I use dried ginger instead of fresh?
Fresh minced ginger is highly recommended for the best aromatic quality, but in a pinch, you can use 1/2 teaspoon of ground ginger.
Why move the bone side toward the heat during indirect cooking?
The bone acts as an insulator, protecting the meat from overcooking while helping it cook evenly from the inside out.
Is this recipe gluten-free?
Standard soy sauce contains wheat. To make it gluten-free, use tamari or a gluten-free soy sauce alternative.
Can the pork be marinated for more than 24 hours?
It is best not to exceed 24 hours as the acids in the lime and pineapple juice may begin to break down the meat texture too much.