6thick-cut¾ inch thickness bone-in pork chops (about 3 pounds)*see Notes
⅓cuplemon juiceabout 2 lemons
⅓cupsoy sauce
3 - 5lemongrass stalksI use frozen ones**see Notes
1large onionthinly sliced
½teaspoonground black pepper
Instructions
Pound the lemongrass (with a mallet or the heel of a knife) and use only about 6 inches from the bulb. Cut each one in half (optional) then discard remaining tops. Combine the lemon juice, soy sauce and ground black pepper in a small bowl. Set aside.
Place the pork chops in a shallow food container (in a single layer). Pour the prepared lemon-soy sauce over it and flip the meat to coat both sides. Spread the lemongrass around (under, on top and tuck some in between). Cover and marinate in the fridge for a few hours or overnight.
Remove from the fridge and let it stay at room temperature for 30 minutes. Meanwhile, preheat the oven to 350F.
Line a rectangular baking dish (9x12 pyrex) or a roasting pan with sliced onions and some of the lemongrass. Arrange the pork chops on top (in a single layer) and spread the rest of the lemongrass around. Pour the remaining marinade over and tightly cover the pan with 2 sheets of foil (double).
Bake in the preheated oven for 1 hour. Take the pan out of the oven and increase the oven temperature to 375F. If your pork chops are about an inch or more in thickness, you can add an additional 30 minutes to the initial baking time (1 ½ hours total, covered with foil).
Remove the foil and baste the meat with the pan juices. Place back in the oven for another 30-45 minutes or until the meat is browning on top and sauce is reduced to the desired amount. Baste the meat after 30 minutes.
Remove from the oven and serve with rice or mashed potatoes and some greens.
Notes
*Bone-in pork chops has more flavor and the meat is juicier than boneless pork loin**I prefer the frozen lemongrass that comes in a pack. It only contains the inner stalks and are already cut to the perfect length. Just thaw it before using.