Easy Vietnamese Grilled Pork Chops

Vietnamese food has always hit differently for me. There’s something about that balance of sweet, savory, and a little bit of funk from the fish sauce that just works. But ordering takeout every time I get a craving gets expensive, and honestly, these grilled pork chops are easier to make at home than you’d think.

The secret is in the marinade. You’ve got your aromatics like lemongrass, shallots, and garlic doing their thing, plus a mix of sauces that create this caramelized crust when the pork hits the grill. I like to marinate mine overnight, but even a few hours will give you serious flavor. And the best part? Most of these ingredients are probably already sitting in your pantry or fridge.

Serve these with some jasmine rice and a quick pickle, and you’ve got yourself a weeknight dinner that tastes like you put in way more effort than you actually did. My family requests these at least twice a month now.

What Kind of Pork Chops Should I Use?

For Vietnamese grilled pork chops, you’ll want to look for bone-in pork chops that are about 1/2 to 3/4 inch thick – they hold up better on the grill and stay juicier than boneless cuts. Shoulder chops or rib chops both work great for this recipe, though shoulder chops tend to be a bit more forgiving since they have more fat marbling. If you can only find thicker chops at your store, you can ask the butcher to cut them thinner, or you can gently pound them out a bit with a meat mallet to get an even thickness. This helps them cook evenly and allows the marinade to really penetrate the meat.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• Pork chops: You can use boneless pork chops, bone-in, or even pork shoulder sliced into steaks. Chicken thighs work great too if you want to switch up the protein – just adjust cooking time since they cook faster.
• Lemongrass: Fresh lemongrass gives the best flavor, but if you can’t find it, use 2 teaspoons of lemongrass paste or substitute with 1 teaspoon of grated lemon zest plus a squeeze of lemon juice.
• Red shallots: Regular yellow or white onions work fine here. Use about half the amount since they’re stronger in flavor than shallots.
• Fish sauce: This ingredient is pretty important for that authentic Vietnamese flavor, so I’d recommend keeping it. But if you absolutely need to skip it, add a bit more soy sauce and a pinch of salt.
• Five spice powder: If you don’t have five spice, mix together equal parts cinnamon, cloves, and a pinch of star anise or fennel seeds. It won’t be exactly the same but will give you a similar warm, aromatic flavor.
• Honey: Brown sugar, maple syrup, or agave nectar all work as sweet substitutes in the glaze.

Watch Out for These Mistakes While Grilling

The biggest mistake when making Vietnamese grilled pork chops is not pounding them to an even thickness before marinating, which leads to uneven cooking where thin parts dry out while thick parts stay undercooked.

Skipping the marinating time or rushing it will leave you with bland pork – while the recipe calls for 20 minutes minimum, letting the chops marinate for 2-4 hours (or overnight) in the fridge allows the lemongrass, garlic, and fish sauce to really penetrate the meat.

When applying the honey glaze at the end, be careful not to brush it on too early or it will burn under the high heat – wait until the last few minutes of cooking and watch closely.

Finally, resist cutting into the pork chops right away; let them rest for 5 minutes after grilling so the juices redistribute throughout the meat instead of running all over your cutting board.

What to Serve With Vietnamese Grilled Pork Chops?

These pork chops are amazing served over a big bowl of steamed jasmine rice, which soaks up all those caramelized, savory flavors from the marinade. I love adding a simple side of pickled vegetables like carrots and daikon, which cut through the richness of the meat and add a nice crunch. A fresh cucumber salad with rice vinegar and a sprinkle of sesame seeds is another great option that keeps things light and refreshing. You can also serve these with vermicelli noodles and fresh herbs like mint, cilantro, and Thai basil for a complete Vietnamese-style meal.

Storage Instructions

Store: These pork chops keep really well in the fridge for up to 4 days in an airtight container. I actually think they taste even better the next day after all those flavors have had time to soak in! They’re great sliced up over rice or in a banh mi sandwich for an easy lunch.

Freeze: You can freeze the marinated raw pork chops in a freezer bag for up to 3 months, which is super handy for meal prep. Just thaw them overnight in the fridge before grilling. Cooked pork chops also freeze well for up to 2 months in a freezer-safe container.

Reheat: Warm up leftover pork chops in a skillet over medium heat for a few minutes on each side, or pop them in the microwave for about a minute. Just be careful not to overcook them or they’ll dry out a bit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 185-210 g
• Fat: 115-135 g
• Carbohydrates: 45-60 g

Ingredients

For the pork:

• 2.2 lb pork chops (Swift preferred)
• 2 large shallots, minced
• 5 garlic cloves, minced
• 1.5 lemongrass stalks (finely minced, white part only)

For the marinade:

• 1 tsp five spice powder
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1 tsp ground black pepper
• 1 tsp chicken bouillon powder
• 2 tbsp oyster sauce (Lee Kum Kee)
• 1 tbsp fish sauce (Red Boat)
• 2 tbsp light soy sauce
• 1 tbsp vegetable oil

For the glaze:

• 2 tbsp honey
• 1/2 tsp toasted sesame oil
• 1/2 tsp fresh lime juice

Step 1: Prepare the Marinade and Aromatics

• 2 large shallots, minced
• 5 garlic cloves, minced
• 1.5 lemongrass stalks, finely minced
• 1 tsp five spice powder
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1 tsp ground black pepper
• 1 tsp chicken bouillon powder
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 2 tbsp light soy sauce
• 1 tbsp vegetable oil

Mince the shallots, garlic, and lemongrass (white part only) as finely as possible—this is crucial for even flavor distribution throughout the pork.

In a bowl, combine the minced shallots, garlic, and lemongrass with the five spice powder, brown sugar, salt, black pepper, and chicken bouillon powder.

Add the oyster sauce, fish sauce, and light soy sauce, stirring well to dissolve the dry ingredients.

Finally, whisk in the vegetable oil until the marinade is well combined and slightly glossy.

The marinade should smell fragrant and balanced—this is your flavor foundation.

Step 2: Marinate the Pork Chops

• 2.2 lb pork chops
• marinade from Step 1

Pat the pork chops dry with paper towels, then generously rub both sides with the marinade from Step 1, making sure to coat evenly and working the aromatics into any crevices.

I like to massage the marinade into the meat for about a minute—this helps the flavors penetrate deeper rather than just sitting on the surface.

Transfer the coated pork chops to a plate or shallow dish and let them marinate at room temperature for 20 minutes while you prepare your cooking setup.

This short marination is enough to infuse flavor without drying out the meat.

Step 3: Prepare the Glaze and Heat the Grill

• 2 tbsp honey
• 1/2 tsp toasted sesame oil
• 1/2 tsp fresh lime juice

While the pork marinates, prepare your glaze by whisking together the honey, toasted sesame oil, and fresh lime juice in a small bowl.

Set aside.

Preheat your grill or grill pan to medium-high heat (around 400-425°F if using a grill oven, or until the grates are hot enough to sear).

If using an oven with a grill rack, preheat to 200°C (390°F) as indicated.

Step 4: Grill the Pork Chops

• marinated pork chops from Step 2

Place the marinated pork chops on the hot grill rack or grill pan and cook for 5 minutes without moving them—this creates a flavorful crust.

Flip the pork chops and cook for another 5 minutes on the second side.

The pork should develop a caramelized, golden-brown exterior.

I always listen for the sizzle when the meat hits the grill; that’s how you know the heat is right and you’ll get proper browning.

Step 5: Finish with Glaze and Serve

• grilled pork chops from Step 4
• glaze from Step 3

Brush the cooked pork chops generously with the glaze from Step 3 on both sides, then return them to the grill for 2 minutes per side, allowing the glaze to caramelize and form a glossy finish.

The pork chops should be deeply browned with a slightly sticky, lacquered exterior.

Remove from heat and serve immediately while still warm.

The interior should reach 145°F (63°C) for medium doneness, ensuring juicy, tender meat.

Easy Vietnamese Grilled Pork Chops

Delicious Easy Vietnamese Grilled Pork Chops recipe with step-by-step instructions.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 4 servings

Calories 1950 kcal

Ingredients

  

For the pork

• 2.2 lb pork chops (Swift preferred)
• 2 large shallots, minced
• 5 garlic cloves, minced
• 1.5 lemongrass stalks (finely minced, white part only)

For the marinade

• 1 tsp five spice powder
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1 tsp ground black pepper
• 1 tsp chicken bouillon powder
• 2 tbsp oyster sauce (Lee Kum Kee)
• 1 tbsp fish sauce (Red Boat)
• 2 tbsp light soy sauce
• 1 tbsp vegetable oil

For the glaze

• 2 tbsp honey
• 1/2 tsp toasted sesame oil
• 1/2 tsp fresh lime juice

Instructions

 

• Mince the shallots, garlic, and lemongrass (white part only) as finely as possible—this is crucial for even flavor distribution throughout the pork. In a bowl, combine the minced shallots, garlic, and lemongrass with the five spice powder, brown sugar, salt, black pepper, and chicken bouillon powder. Add the oyster sauce, fish sauce, and light soy sauce, stirring well to dissolve the dry ingredients. Finally, whisk in the vegetable oil until the marinade is well combined and slightly glossy. The marinade should smell fragrant and balanced—this is your flavor foundation.
• Pat the pork chops dry with paper towels, then generously rub both sides with the marinade from Step 1, making sure to coat evenly and working the aromatics into any crevices. I like to massage the marinade into the meat for about a minute—this helps the flavors penetrate deeper rather than just sitting on the surface. Transfer the coated pork chops to a plate or shallow dish and let them marinate at room temperature for 20 minutes while you prepare your cooking setup. This short marination is enough to infuse flavor without drying out the meat.
• While the pork marinates, prepare your glaze by whisking together the honey, toasted sesame oil, and fresh lime juice in a small bowl. Set aside. Preheat your grill or grill pan to medium-high heat (around 400-425°F if using a grill oven, or until the grates are hot enough to sear). If using an oven with a grill rack, preheat to 200°C (390°F) as indicated.
• Place the marinated pork chops on the hot grill rack or grill pan and cook for 5 minutes without moving them—this creates a flavorful crust. Flip the pork chops and cook for another 5 minutes on the second side. The pork should develop a caramelized, golden-brown exterior. I always listen for the sizzle when the meat hits the grill; that's how you know the heat is right and you'll get proper browning.
• Brush the cooked pork chops generously with the glaze from Step 3 on both sides, then return them to the grill for 2 minutes per side, allowing the glaze to caramelize and form a glossy finish. The pork chops should be deeply browned with a slightly sticky, lacquered exterior. Remove from heat and serve immediately while still warm. The interior should reach 145°F (63°C) for medium doneness, ensuring juicy, tender meat.