Grilled Lemongrass Pork Chops

Note: Prep time does not include 2 hours for marinating. Also, refer to post link for info on how to prepare fresh lemongrass.

Combine lemongrass, fish sauce, sugar, oil, and black pepper in a bowl. Set aside.

Using a small, pointed knife, make numerous punctures on both sides of pork chop. Rub lemongrass mixture onto both sides. Place pork in a large ziplock bag. Refrigerate for at least 2 hours.

Grill on medium high with the cover on for about 4 minutes per side, rotating pork chops 45 degrees to create crosshatch marks after 2 minutes. Avoid overcooking pork to prevent drying out. The desired internal temperature should be 145ºF. Allow to rest 10 minutes prior to serving.