---
title: Cơm Sườn Nướng (Grilled Lemongrass Pork Chops with Rice)
servings: 4
prep time: 20 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/com-suon-nuong-grilled-pork-chop-rice-plate
---

Gather @pork chop{700%g}.

Pound the pork chops to about 1cm thick and combine with the @lemongrass{2%stalk}, @garlic{4%clove}, half the @shallot{2}, 2 tablespoons of @fish sauce{4%tbsp}, the @honey{2%tbsp} and @black pepper{1%tsp}. Marinate at least 30 minutes. ~{30%minutes}

Toss the shredded @carrot{1} with the @rice vinegar{2%tbsp}, 1 tablespoon of @sugar{2%tbsp} and a pinch of salt; set aside to pickle while everything else cooks. ~{15%minutes}

Cook the @jasmine rice{300%g} according to the package.

Warm the @vegetable oil{3%tbsp} until shimmering and pour it over the sliced @spring onion{2} in a small bowl — this scallion oil goes over the finished rice.

Whisk the remaining fish sauce, remaining sugar, @lime{1} juice and a splash of water into a dipping sauce.

Grill the pork chops over high heat 3–4 minutes per side until well charred at the edges and cooked through. ~{8%minutes}

Rest the chops 2 minutes, then slice and fan over the rice with @cucumber{1}, @tomato{1}, drained pickled carrot, a spoonful of scallion oil and the dipping sauce alongside. ~{2%minutes}