I have fallen in love with the French Pork Chop!

I posted about this before but since I have this amazing collaboration with Morgan Berrington (forkmylife.com) I had to post again. If you start to follow her you will see she uses our products a lot, which is a honor because she makes some killer dishes with our meats.

She recently sent me this grilled lemongrass pork chop recipe. The flavors are way different for me, but I try and keep an open mind these days and it did not disappoint!

I have told you guys before that I usually limit my sauces to ketchup on French Fries and BBQ sauce on any smoked meat but that’s it. When I saw the spicy dipping sauce I was skeptical but it was amazing, just the kick you need to spice up a weekday meal. I know we have all been in the kitchen a lot during 2020 so why not try your hand at something different.

Directions

• Marinade pork chops. Combine lemongrass, garlic clove, fish sauce, sambal oelek,
  brown sugar, lime juice and chopped cilantro in a shallow dish (or plastic/reusable bag).
  Add pork chops and rub marinade all over pork. Marinade for at least 1.5 hours and up
  to overnight in the refrigerator.
• Grill the pork chops. Preheat the oven to 350°F. Take pork chops out the refrigerator
  and let them come up to room temperature for 30 minutes.
• After 30 minutes, wipe the marinade off the pork with paper towels. Heat a grill pan or
  cast iron over medium high heat. Season lightly with salt and freshly ground black
  pepper.
• Sear pork chops on the pan for 2 minutes on one side. Flip on the other side and sear
  for 2 minutes. Place the grill pan or cast iron pan in the oven and cook for another 5
  minutes. Take the temperature and once it reaches 140°F, remove the pan and place
  pork chops on a plate and cover with aluminum foil to rest for 5 minutes.
• While the pork is cooking, make the dipping sauce. Combine sambal oelek, brown
  sugar and lime juice in a small bowl.
• Make cucumber salad. Combine thinly sliced cucumber and everything bagel
  seasoning, furikake or sesame seeds. Season with salt and freshly ground black pepper.
  Refrigerate until ready to serve.
• Time to serve. Place rice in a bowl or on your plate, top with pork chop and serve with
  cucumber salad and spicy dipping sauce.