Lemongrass Pork Chop with Ginger & Spring Onion Dressing

Here's a quick recipe for the lemongrass pork chop I made this morning. You can serve it with a white rice or a simple fried rice like I did with a sunny side up.

For the pork chop:

Marinade 300 g of pork chops (2 pcs) for at least 1-2 hrs or overnight with:
- 1 1/2 tsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp lemongrass juice (chop fine 2 stalks of lemongrass and squeeze out the juice)
- 1 tsp of potato flour

Cooking method:

First, put some oil on the skillet and sear the pork chop on high heat and cook for 2-3 minutes each side on medium high heat. Remove from the heat, cover with aluminium foil and let it rest.

For the dressing:

2 tbsp chopped spring onion (the white part only)

2 tsp chopped ginger 

2 tsp oyster sauce
1/4 tsp salt

3-4 tbsp hot oil

Preparation method: 

Mix spring onion, ginger, salt and oyster sauce in a high-heat proof bowl, place it in a sink. Heat up oil for 1 minute or till it's hot. Pour the hot oil into the bowl. Stir well.

Make: 2 servings