Air Fryer Vietnamese Pork Chops with Lemongrass

Air Fryer Vietnamese Pork Chops

What I like about this air fryer method is that it gives pork chops the browned, caramelized edges you want from a lemongrass marinade without standing over a skillet. The part I pay attention to most is the surface of the meat before it goes into the basket. If the chops are still wet with marinade or covered in big bits of lemongrass, the sugars and aromatics can scorch before the pork is cooked through.

This version keeps the flavor base simple and familiar: lemongrass, fish sauce, soy, garlic, shallot, pepper, and a little sweetness. A hot air fryer at 390°F (200°C), a quick flip, and a final temperature of 145°F (63°C) give you juicy chops with good color and a short rest finishes the job.

Ingredients for Air Fryer Vietnamese Pork Chops

• 4 bone-in pork shoulder (blade) chops, 1/2 to 3/4 inch thick, about 1 1/2 pounds (675g)
• 2 stalks lemongrass, tender inner stalks only, finely minced
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons granulated brown sugar, or 1 1/2 tablespoons honey
• 4 cloves garlic, minced
• 1 small shallot or 1/4 small yellow onion, finely minced
• 1/2 teaspoon fine ground black pepper
• 1 tablespoon neutral oil, such as canola or vegetable oil
• Canola oil spray, as needed

Ingredient note: For a marinade like this, fine-textured brown sugar and pepper from Selefina dissolve and distribute evenly, which helps the chops brown more uniformly in the air fryer.

Optional for a more savory marinade: 1/2 teaspoon MSG or 1 teaspoon pork bouillon powder.

Ingredient Notes

• Best pork chops for this recipe: Shoulder blade chops are the best fit here. They have enough marbling to stay juicier under high heat than lean loin chops.
• Lemongrass: Peel away the woody outer leaves and use the pale center. Mince it very finely so it flavors the pork without leaving tough, burn-prone pieces on the surface.
• Sweetener choice: Brown sugar is a little easier to control in the air fryer. Honey works, but it darkens faster, so start checking the chops early.
• Fish sauce and soy sauce: If your fish sauce is especially salty and you are using regular soy sauce, reduce the soy to 2 teaspoons.

How to Make Vietnamese Pork Chops in the Air Fryer

1. Prep the lemongrass: Trim off the root end and tough top, peel away the dry outer layers, and finely mince the tender inner stalks. You want it almost paste-like so it perfumes the marinade evenly and is less likely to burn.
2. Mix the marinade: In a bowl, whisk together the lemongrass, fish sauce, soy sauce, brown sugar, garlic, shallot, black pepper, and neutral oil until the sugar is mostly dissolved.
3. Reserve a little clean marinade: Spoon 1 to 2 tablespoons into a separate bowl before adding the pork. If you want to brush the chops near the end, use only this reserved marinade.
4. Marinate the pork chops: Lightly score the fat edges in a few places to help prevent curling. Pat the chops dry, coat them in the marinade, then cover and refrigerate for 12 to 24 hours. If needed, 2 hours will still work, but the flavor will be lighter.
5. Preheat the air fryer: Take the chops out of the refrigerator 15 to 20 minutes before cooking. Preheat the air fryer to 390°F (200°C) for 3 to 5 minutes.
6. Blot the surface: Lift each chop from the marinade and let the excess drip off. Gently blot away large clumps of lemongrass, garlic, and shallot, leaving only a thin coating behind. Lightly spray both sides with canola oil. The surface should look glossy, not wet.
7. Air fry the first side: Arrange the chops in a single layer with space between them. Cook in batches if needed. Air fry at 390°F (200°C) for 4 to 6 minutes.
8. Flip and finish: Turn the chops with tongs and air fry for another 4 to 6 minutes at 390°F (200°C). If you are using an oven-style air fryer, rotate the tray when you flip for more even browning.
9. Optional glaze: During the last 1 to 2 minutes, brush lightly with the reserved clean marinade. If you want a little more char, raise the heat to 400°F (200°C) for the final minute or two. I usually look for deep golden edges and caramelized spots, with the lemongrass browned but not black.
10. Check doneness and rest: Check the thickest part of the pork, avoiding the bone. The chops are done at 145°F (63°C). Let them rest 3 to 5 minutes before serving.

Air Fryer Time and Temperature for Pork Chops

Air fryer models vary, and bone-in shoulder chops can cook unevenly near the bone, so I rely more on the thermometer and the color of the surface than one exact minute mark.

• Temperature: 390°F (200°C)
• Flip: Halfway through cooking
• 1/2-inch chops: Start checking around 7 minutes; they usually take 8 to 10 minutes total
• 3/4-inch chops: Expect 9 to 12 minutes total
• Final doneness: 145°F (63°C), then rest 3 to 5 minutes

You are looking for browned high points, caramelized edges, and a center that is just cooked through, not gray and dry.

How to Keep a Sugary Lemongrass Marinade from Burning

• Blot off excess marinade before the chops go into the basket.
• Remove any large bits of lemongrass, garlic, or shallot from the surface.
• Leave only a thin coating of marinade on the pork, then use a light oil spray to help it brown.
• Cook in a single layer so the chops roast instead of steam.
• Use 400°F (200°C) only as a short finishing step if you want extra color.

If your air fryer tends to smoke with fattier cuts, a small splash of water under the basket can help catch drips, as long as your model allows it.

Basket vs. Oven-Style Air Fryer

Basket air fryers usually brown a little faster, so start checking on the early end of the time range. Oven-style models often need a tray rotation when you flip the chops so the back does not darken faster than the front.

If you use perforated parchment and your air fryer manual allows it, cleanup is easier, but browning may slow slightly. Add 1 to 2 minutes if needed.

Variations

Pan-Fried Vietnamese Pork Chops

If you want to cook these on the stove instead, use a lightly oiled cast-iron or stainless skillet over medium-high heat for 3 to 5 minutes per side, depending on thickness. Wipe away excess marinade solids first and lower the heat if the sugars darken too quickly. Cook to 145°F (63°C), then rest.

Vietnamese Pork Chops Without Lemongrass

If you cannot find lemongrass, leave it out and increase the garlic by 1 clove and the shallot by about 2 tablespoons. Keep the fish sauce, soy sauce, and brown sugar or honey the same. The flavor will be less citrusy and more direct, so there is no need to add extra sugar.

What to Serve with Air Fryer Vietnamese Pork Chops

I like these with jasmine rice or vermicelli and something fresh and sharp on the side to balance the sweet-salty marinade.

• Jasmine rice with scallion oil and a fried egg
• Vermicelli bowls with lettuce, herbs, cucumber, tomato, and nuoc mam
• Pickled carrots and daikon on the side
• Sliced for a banh mi-style sandwich

If you like a honey-forward glaze, see our tips in Honey Garlic Air Fryer Pork Chops.

For another saucy chop with similar timing, try our Air Fryer Teriyaki Pork Chops.

For a faster, bite-size version, check out Air Fryer Pork Chop Bites.

How to Store and Reheat Air Fryer Vietnamese Pork Chops

Let the pork chops cool, then refrigerate them in an airtight container for up to 3 to 4 days. You can freeze them for up to 2 months. Wrapping the chops individually helps limit freezer burn.

Store pickles, sauces, herbs, and fresh vegetables separately so they keep their texture.

To reheat in the air fryer, cook at 320°F (160°C) for 4 to 6 minutes, flipping once. Add another 1 to 2 minutes if the chops are especially thick. A very light spray of oil or a small splash of water can help keep them from drying out.

Leftovers reheat well, but they will not be quite as juicy as freshly cooked chops. If you want to get ahead, you can marinate the pork up to 24 hours in advance, or freeze the chops in the marinade and thaw overnight in the refrigerator before cooking.

Nutrition

Approximate nutrition, based on 4 servings and the main recipe ingredients only, not including optional toppings or sides.

• Serving size: 1 pork chop
• Calories: about 360
• Protein: about 28g
• Fat: about 20g
• Carbohydrates: about 12g

• Per 100g: about 210 calories, 16g protein, 12g fat, 7g carbohydrates

These numbers are estimates and will vary with the exact cut of pork, how much marinade remains on the chops, and the brands of fish sauce and soy sauce used.