Lemongrass Pork Chops with Nuoc Cham and Pickled Carrots

Prepare the pickled vegetables: Wash, peel, and julienne 2 carrots and 0.5 daikon radish into thin matchsticks. In a bowl, dissolve 1/3 cup of granulated sugar and 1 tsp salt in 1/2 cup of warm water. Stir in 0.5 cup of white vinegar, then add the julienned carrots and daikon. Ensure they are fully submerged and set aside to pickle at room temperature.

Prepare the lemongrass marinade: Trim the tough top and woody outer layers of 2 lemongrass stalks. Finely mince the tender inner white part of the stalks. Mince 2 garlic cloves and 2 shallots.

In a medium bowl, combine the minced lemongrass, minced garlic, minced shallots, 1.5 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp granulated sugar, and 1 tbsp vegetable oil. Whisk until the sugar is fully dissolved.

Pat dry 2 raw bone-in pork chops with paper towels. Coat the pork chops thoroughly with the lemongrass marinade, massaging it into the meat. Cover and marinate at room temperature for 30 minutes to allow the flavors to penetrate.

While the pork marinates, rinse 1 cup of uncooked Jasmine rice under cold water until the water runs clear. In a small saucepan, combine the rinsed rice with 1.25 cups of water and a pinch of salt. Bring to a boil over high heat, then cover, reduce the heat to low, and cook undisturbed for 15 minutes. Remove from the heat and let steam, covered, for an additional 5 minutes.

Prepare the Nuoc Cham dipping sauce: Finely mince the remaining 2 garlic cloves and 2 Thai bird's eye chilies. In a small bowl, whisk 3 tbsp warm water, 2 tbsp granulated sugar, and 2 tbsp fresh lime juice (squeezed from the limes) until the sugar is dissolved. Whisk in the remaining 2 tbsp fish sauce, minced garlic, and minced chilies. Adjust to taste, balancing the sweet, sour, and salty elements.

Cook the pork chops: Heat 1 tbsp of vegetable oil in a heavy cast-iron skillet over medium heat. Scrape excess lemongrass and garlic bits off the pork chops to prevent them from burning in the hot pan. Add the pork chops to the skillet and sear for 4 to 5 minutes on the first side until a deep, caramelized crust forms.

Flip the pork chops and cook for another 4 to 5 minutes, monitoring the heat closely so the sugars in the marinade caramelize rather than burn. Cook until the internal temperature reaches 145 degrees Fahrenheit. Remove the pork chops from the skillet and let them rest on a cutting board for 5 minutes.

To assemble, fluff the cooked Jasmine rice with a fork and divide between two plates. Drain the pickled carrots and daikon. Slice the rested pork chops and arrange them next to the rice, accompanied by a generous portion of the pickled vegetables and fresh cilantro leaves. Serve with the Nuoc Cham sauce on the side for drizzling.