Ginger Porkchops

4 porkchops
1 thumb of ginger
3-4 cloves of garlic
half a stem of lemongrass
2 lime, or 1 lemon or 1 lima and half a lemon.
1 tbsp of fish sauce

Put oven on 175 degrees. 

Start by grating the ginger and the garlic. Smash up the lemongrass with the back side of your knife. Put it all in a bowl and mix in the lime/lemon and the fishsauce. Add the porkchops and leave to marinade in the fridge for at least half an hour. Fry in a frying pan of choice (non-stick if you want to keep fat down, cast iron for better result) until golden, couple of minutes on each side. Transfer to medium oven, 175 degrees, for ten minutes. Check by cutting through the one you are going to eat yourself. It should be pale pink, just before turning beige/grey.