Air Fryer Lemongrass Pork Chop

If you’ve been around here for a while, you know how much love my lemongrass pork chop recipe has gotten. It’s one of my most popular dishes for good reason—it’s juicy, savory, sweet, and packed with bold Vietnamese flavors. Traditionally, you’d find these pork chops sizzling over a charcoal grill, but today we’re making things a little easier. No need to fumble around with the grill—we’re throwing these into the air fryer instead. Not only does this cut down the cooking time, but it still gives you that juicy, caramelized crust without any of the hassle. This Air Fryer Lemongrass Pork Chop recipe is a game-changer for weekday lunch and dinners, or honestly, any time.

Air Fryer VS Grill

Traditionally, sườn nướng is grilled—ideally over hot coals for that smoky char. But let’s be real: not all of us have access to a grill or the time to fire one up. That’s where the air fryer steps in to save the day. It’s quick, easy to clean, and gives the pork chops that perfect caramelization while keeping them juicy on the inside.

One thing to note—every air fryer is a little different, so cooking times and temperatures may vary slightly. The key is to cook at a consistent temperature so the sugars in the marinade don’t burn too quickly. Aim for even heat and make sure your pork chops reach an internal temp of 145°F for safe and juicy results. I usually cook them at 375°F for about 10–12 minutes, flipping halfway through, but keep an eye on them and adjust as needed.

The All-Purpose Lemongrass Marinade

The magic of this dish is all in the marinade. Vietnamese-style lemongrass pork chops are known for their depth of flavor—and this marinade is no exception. It’s savory from the oyster sauce, fish sauce and soy, a little sweet from the brown sugar, and bursting with fragrance thanks to the lemongrass, garlic, and shallots.

Here’s the best part: this isn’t just for pork. This marinade is totally versatile—slather it on chicken thighs, beef or tofu, and you’ve got an instant flavor bomb. I always recommend making a double batch and keeping some in the fridge. Trust me, once you try it, you’ll want to use it on everything.