Lager and Lemongrass Pork Chops

Recipe by Laraine Perri

Serves: 4


  • Pork Chops:
  • 8 4- to 5-ounce thin-cut, bone-in pork chops
  • 2 garlic cloves, minced
  • 1/4 cup Beerlao
  • 1/4 cup minced shallots
  • 1/4 cup (packed) dark brown sugar
  • 3 tablespoons minced fresh lemongrass
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons peanut oil, plus additional
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon black pepper
  • Pickled Carrots:
  • 5 medium carrots, peeled and julienned into matchsticks (about 2 cups)
  • 3 tablespoons, plus 1 teaspoon sugar
  • ¼ cup white vinegar
  • ¼ teaspoon kosher salt
  • Nuoc Cham:
  • 1 garlic clove, minced
  • 1/3 cup hot water
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons sugar
  • 1/2 teaspoon crushed red pepper


• Blend the beer, shallots, brown sugar, lemongrass, fish sauce, 1 tablespoon peanut oil, soy sauce, sesame oil, garlic and pepper in a food processor until well-combined. Place the pork chops in a shallow baking dish and add the marinade, gently massaging it into both sides of the chops. Cover and refrigerate 3 to 4 hours, turning once.

• To prepare the pickled carrots, combine the vinegar, sugar and salt in a wide, shallow bowl; stir until sugar dissolves. Add the carrots, tossing well to coat. Cover and set aside, tossing twice, for at least two hours. Drain before serving. 

• For the nuoc cham sauce, use the back of a fork to mash the garlic, sugar and crushed pepper into a paste. Scrape into a small bowl, stir in the hot water and let cool slightly. Stir in the lime juice and fish sauce; set aside.

• Remove the pork from the marinade, brushing off any excess. Heat a grill pan over medium-high heat. Lightly oil the pan, and grill the pork 2 to 3 minutes per side or until just cooked through. Transfer to a platter, cover with foil, and let rest 5 minutes. Serve the pork chops with the pickled carrots and nuoc cham for dipping.