Cambodian Pork Chops
Ingredients
- 1 tablespoon whole black peppercorns
- 1 large star anise
- 2 medium stalks lemongrass, outer layers removed
- 3 cloves garlic
- 4 tablespoons mild vegetable oil, plus more as needed
- 1 1/2 teaspoons kosher salt
- 2 (1-inch-thick) bone-in pork chops (preferably rib chops) (about 20 oz | 567 g)
For serving:
- Steamed rice or rice noodles
- Crushed toasted peanuts
- Assorted pickles (such as radishes, carrots, cucumbers)
Instructions
- In a dry, small skillet over low heat, toast the peppercorns and star anise until slightly darkened and aromatic, 5 to 10 minutes. Transfer to a plate.
- Using the back of a large knife, a rolling pin, or a pestle, crush the stalks of lemongrass. Thinly slice or mince the tender white parts of the bruised lemongrass.
☞ TESTER TIP: Toss the rest of the lemongrass in the compost or freeze it and use it to stuff the cavity of a chicken before roasting.
- In a mortar and pestle, crush together the peppercorns, star anise, garlic, and lemongrass to form a sorta pulverized mess. Add the oil and salt and mix everything together thoroughly.
☞ TESTER TIP: If you don’t have a mortar and pestle, you can use a spice grinder or a rolling pin to crush the spices. Mince the lemongrass and garlic with a knife. Then mix it all together with the oil and salt to create a paste.
- Massage all of the pepper marinade into the pork chops. Cover and refrigerate the pork chops to marinate for at least 2 hours and up to 24 hours.
- Remove the pork chops from the refrigerator about 30 minutes before you intend to cook them.
- Preheat the grill to medium-high heat (400 to 450°F [204 to 232°C]).
- Drizzle a little oil over each of the pork chops. Place them on the grill and cook, without turning, for 4 to 5 minutes.
☞ TESTER TIP: These pork chops can also be cooked in a grill pan over medium-high heat for 4 to 5 minutes per side.
- Flip the pork chops and cook on the other side until the internal temperature reaches 145°F (63°C), 3 to 4 minutes more.
☞ TESTER TIP: If you’re using a probe thermometer to take the temperature of a relatively skinny cut of meat, such as a pork chop or chicken cutlet, hold the probe parallel to the ground and insert it sideways into the center of the chop or cutlet for the most accurate reading.
- Remove the pork chops from the grill and let them rest for at least 5 minutes.
- Serve the pork chops with rice, toasted peanuts, and assorted pickles. Pour the resting juices over the pork chops just prior to serving.