Thai Pork Chops

Featured in the Honolulu Star-Bulletin on July 30, 2008.


Thai Pork Chops

  • 3 stalks lemon grass, chopped
  • 1/4 cup chopped garlic
  • 1/4 cup chopped Chinese parsley roots
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon pepper
  • 1/2 cup vegetable oil
  • 2 pounds pork chops, 3/4-inch thick
  • Vegetable oil for frying
  • Shredded cabbage


  1. In a food processor, blend lemon grass, garlic, Chinese parsley roots, soy sauce, brown sugar, pepper, and oil.
  2. Place pork chops in a plastic zipper-top bag.
  3. Add lemon grass mixture, toss lightly to coat pork chops; marinate overnight.
  4. In a large skillet over medium heat, pan-fry the pork chops for 10 to 12 minutes; place pork chops on top of shredded cabbage.
  5. Pour marinade into skillet and cook for one minute then pour over pork chops.

Makes 4 servings.

Approximate Nutrient Analysis per serving :
770 calories, 60 g fat, 12 g saturated fat, 150 mg cholesterol, 900 mg sodium, 9 g carbohydrate, 4 g fiber, 4 g sugar, 48 g protein


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