Sunday, November 2, 2008

Vietnamese lemongrass porkchop

I usually visit my Mom and oldest sister on weekends and go grocery shopping together. They usually insist that they'll make some foods and pack it for me so that I'll have something ready to eat for the week :) My Mom and sister always worry that I don't have time to cook and eat healthy. Aren't they the cutest?

One of my favorite and most convenient is the lemongrass porkchop. I'd store the marinated meat in a container and keep it in the freezer. I'd bring it down the eveing before, and the next day after coming home from work it's already defrosted and ready to be cooked. This can be grilled or panfried, though I love to grill for a couple reason: 1) no frying oil 2) quick and easy, we all own some type of grill right? (I remember my first George Foreman grill, I still miss it). Then all I need is to cook some rice, and perhaps some quick steamed vegetables.

Ingredients and Instructions:
- 6 slices of porkchops - washed and drained
- 5-6 tbsp of ground lemongrass (we buy the already-ground lemongrass from asian grocery store)
- 1 tbsp of ground chili garlic sauce
- 2/3 tbsp of salt (sprinkled 1/3 tbsp on one side of the porkchops, then flip and sprinkle 1/3 tbsp salt on the other side)
- Rub all ingredients well onto the pork chops.
You can let it marinate for at least 1/2 to 1 hour before grill. I usually let it sit overnight, or as mentioned above, leave it in the freezer and defrost prior to cooking.

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