By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 6
283 cal · 100 min
Grilled Pork Chops with Sweet Lemongrass Marinade
Recipe GLPRbdd171d05b4188
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Average rating: 3.8 (1)
Succulent bone-in pork chops marinated in a fragrant blend of lemongrass, garlic, shallots, and Thai chiles, then grilled over a two-zone fire for a perfectly caramelized crust and juicy interior. The sweet and savory marinade infuses the meat with complex Southeast Asian flavors, while the high-heat searing locks in moisture. Rested and sliced, these chops make an impressive main course with bold, aromatic appeal.
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Ingredients
¾ cup Granulated sugar
5 tbsp Fish sauce
1 stalk Fresh lemongrass stalk, white and light green parts only, finely chopped
1½ tbsp Garlic, minced
2 tbsp Shallot, minced
1 whole Thai chile, stemmed and finely chopped
¼ tsp Freshly ground black pepper
3 large Bone-in center-cut pork chops, 1 inch thick
Directions
In a medium bowl, combine the sugar, fish sauce, chopped lemongrass, minced garlic, minced shallot, Thai chile, and black pepper. Whisk the mixture until the sugar has fully dissolved into a smooth, fragrant marinade.
Arrange the pork chops in a single layer in a shallow dish or resealable container. Pour the marinade over the chops, ensuring they are evenly coated. Cover tightly with plastic wrap and allow to marinate at room temperature for 1 to 2 hours. Alternatively, refrigerate overnight; if chilled, remove from the refrigerator 30 minutes before grilling to bring the meat closer to room temperature.
Prepare a charcoal grill for a two-zone fire. Build a hot fire with charcoal and let it burn until the coals are white-hot, glowing, and ready (you should only be able to hold your hand 1 to 2 inches above the grate for 2 to 3 seconds). Push approximately two-thirds of the hot coals to one side of the grill to create a high-heat zone, and spread the remaining coals on the opposite side to establish a medium-heat cooling zone.
Remove the pork chops from the marinade and discard the used marinade. Place the chops directly on the hottest side of the grill grate. Sear for 1 minute without moving to develop a crust, then flip and sear the second side for 1 minute.
Transfer the chops to the cooler side of the grill. Continue cooking, flipping once, for approximately 10 minutes total until an instant-read thermometer inserted into the thickest part of the chop (away from bone) registers 145°F. If flare-ups occur, spray with water from a spray bottle to prevent charring.
Transfer the cooked chops to a large serving plate and tent loosely with aluminum foil. Allow to rest for 10 minutes to redistribute juices and complete carryover cooking.
After resting, cut the meat cleanly from the bone and slice the meat across the grain on a slight diagonal. Arrange the sliced meat and bones on a serving platter and serve while still warm.
Comments
Lemongrass and Thai chile require a special trip—neither Harris Teeter, Food Lion, Publix, Walmart, nor Kroger banners stock these reliably in Charlotte; you're likely headed to an Asian market or ALDI's limited international section. The stated 100 minutes ignores the reality of marinating time, but actual hands-on work is closer to 20 minutes, which is honest grilling. The dish works perfectly for a family of six and holds well as leftovers. At roughly $12–14 for six chops plus marinade, cost per serving lands around $2–2.50, reasonable for a protein-forward weeknight—but budget the extra stop for lemongrass and Thai chiles if you're not already making an Asian grocery run.
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