Creole Lemongrass Pork Chops
These creole lemongrass pork chops are a Caribbean twist on the delicious Vietnamese dish. They are flavorful and seasoned just right with fresh lemongrass.
Ingredients
Marinade:
- 4 Pork chops
- 2 stalks Fresh lemongrass chopped finely
- 2 medium Garlic cloves minced
- 1 medium Pimento pepper chopped finely
- 1/4 cup Soy sauce
- 1 tbsp Brown sugar
- 1/2 tsp Black pepper
- 1 Lime
Sauce:
- Marinade
- 1 tsp Water
- 1/2 tsp Cornstarch
Other ingredients:
- 2 tbsp Olive oil or any other cooking oil
Instructions
Making the marinade:
- In a bowl, mix the soy sauce, brown sugar, chopped lemongrass, lime juice, garlic cloves, black pepper and pimento pepper.
- In a large ziplock bag or a Tupperware, add the pork chops and pour the marinade over them.
- Marinade for 8 hours to overnight. For the best results, I recommend leaving it overnight.
Cooking the pork chops:
- Place a frying pan over medium heat and heat the oil.
- Remove the pork chops from the marinade, set the marinade aside.
- Place frying pan over medium heat, warm the oil and add the chops to the pan. Cook the chops for 8-10 minutes on each side.
- Once the chops are done cooking, remove from the pan and set aside.
Making the sauce:
- In a medium size pot over medium-low heat, pour in the marinade.
- Mix the cornstarch and water together then stir it into the pot.
- Let the sauce simmer for 5-7 minutes, being sure to stir constantly.
