Vietnamese Pan-Fried Lemongrass Pork Chops (Suon Heo Chien Sa)

Step 1

In a large bowl, marinate pork chops with fish sauce, oyster sauce, chicken bouillon powder, sugar, black pepper, lemongrass, and garlic for at least 15 minutes or overnight in the fridge for best results.

Step 2

Heat up a large skillet with enough vegetable oil to generously coat the bottom. Add pork chops and corn starch in a plastic bag or large bowl. Toss to evenly coat pork chops with corn starch then dust off excess. Pan fry for about 3-6 minutes per side depending on thickness. Work in batches to prevent overcrowding. Transfer pork chops to a plate lined with paper towels to drain off excess oil.

Step 3

Brush with scallion oil for a beautiful finish and aroma. Serve with rice and your choice of side vegetables for a complete meal.