There are so many countless recipes out there, especially catered to our summer time tastes. We like to take advantage of the season’s bounty with delicious citrus notes, luscious berries and of course the grill.

While it’s been a bit spotty here in Vancouver – one day it’s super hot, the next day it’s raining and humid, I’d like to keep an optimistic eye on summer eats so today. Today, I want to share the Lemongrass Pork Chops recipe – courtesy of Whole Foods great recipe site, which I use occasionally when I’m trying to be impressive when I cook.


The great thing about Whole Foods is that they have a great meat department that has kebobs and burgers ready to go and made in store. For my lemongrass pork chops, I opted with a boneless chop that I picked up from Whole Foods.

Use fleur de sel rather than your traditional salt - it helps keep the moisture!
Use fleur de sel rather than your traditional salt – it helps keep the moisture!

Lemongrass Pork Chops (Adapted from Whole Foods)

• 4 (9- to 10-ounce) bone-in pork chops, each about 1-inch thick – I used boneless pork chops 
• Juice of 2 limes
• 3 tablespoons fish sauce
• 2 Thai chiles (or other small, hot chiles), seeded and minced – I used one, Brian’s not a big fan of heat!
• 2 garlic cloves, minced
• 1 teaspoon sugar

Place pork chops in a baking dish just large enough to hold them in a single layer. In a small bowl, whisk together lime juice, fish sauce, chiles, garlic and sugar. Pour the mixture over chops and turn to coat. Cover and refrigerate at least 1 hour and up to 1 day, turning chops occasionally.

Prepare a grill for medium-high heat cooking. Remove chops from marinade and discard marinade. Grill chops, turning once, until just barely pink in the center (145°F internal temperature), about 5 minutes per side. Let chops rest 5 minutes before serving.

Note: My poor BBQ grill has seen better days and would not light up for my cooking experiment…I think it’s time to replace it with a shiny new one. But no worries, if you’re like me and you’re in between grills or looking for a healthier alternative, you can most certainly pop it into the oven – I went with 425F for 15 minutes on one side, then 8 on the other – however, it will all depend on how thick your pork chop is, so keep an eye on it!


To keep things interesting and also because it’s Brian’s favourite thing right now – I mixed up this traditionally Vietnamese dish with an Italian dish – Mushroom Risotto (check out the recipe I did a while back here). Super easy.


Now that we’ve got summer started, Whole Foods has kindly put together a $50 gift card giveaway for our readers!

Follow the instructions below to win, we will be announcing a winner soon! Good luck! Congratulations Binder!

a Rafflecopter giveaway