Name: Vietnamese Lemongrass Pork Chops with Pickled Carrots & Daikon
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 bone-in pork chops (about 3/4-inch thick, ~8 oz each); 2 stalks fresh lemongrass (white part only), finely minced; 3 cloves garlic, minced; 1 large shallot, minced; 1 tbsp fish sauce; 2 tsp soy sauce; 2 tbsp brown sugar; 1 tbsp vegetable oil, plus more for cooking; 1/2 tsp freshly cracked black pepper; 1/2 cup shredded carrot; 1/2 cup shredded daikon radish; 1/4 cup rice vinegar; 2 tsp sugar; 1/4 tsp salt; 1 cup cooked jasmine rice (from 1/2 cup uncooked); 2 scallions, thinly sliced (greens only); 1 small red chili, thinly sliced (optional, for garnish); 1 lime, cut into wedges; 4 oz baby bok choy or spinach; 2 tsp sesame oil; 1 tsp soy sauce (for greens)

Vietnamese Lemongrass Pork Chops with Pickled Carrots & Daikon

BakedBasil0451

This dish brings the vibrant flavors of Vietnam to your table: juicy pork chops marinated in fragrant lemongrass, garlic, and fish sauce, then pan-seared for a caramelized crust. Tangy, crunchy pickled carrots and daikon cut through the richness, while fluffy jasmine rice soaks up all the savory juices. Sautéed greens provide a fresh, silky balance, and a flourish of scallions, chili, and lime brightens each bite. It's a beautiful harmony of savory, citrusy, sweet, and tangy—perfect for a quick yet impressive dinner.

Ingredients

Instructions

Pat pork chops dry. In a bowl, combine minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, 1 tbsp oil, and black pepper. Rub mixture over pork chops and marinate for 15-20 minutes at room temperature.
Meanwhile, make the quick pickles: In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add shredded carrot and daikon; toss to coat. Let sit for at least 20 minutes, stirring occasionally.
Start rice if not already cooked.
Heat a large skillet over medium-high. Add a swirl of oil. Remove excess marinade from pork (scrape off solids to prevent burning) and sear pork chops for 3-4 minutes per side, until deeply caramelized and cooked through (145°F internal temp). Rest 5 minutes before slicing.
While pork rests, wipe skillet, add sesame oil, and sauté bok choy or spinach over medium-high heat with a pinch of salt and 1 tsp soy sauce, just until wilted (1-2 minutes).
To serve: Plate jasmine rice, top with sliced pork chops. Add pickled carrots and daikon alongside. Arrange sautéed greens. Garnish pork with scallion greens, sliced chili, and a squeeze of lime.