A Weeknight Wonder: Vietnamese Pork Chops

PUBLISHED ON: 06.08.2013
Shallots, brown sugar, fish sauce, rice vinegar, freshly ground black pepper and kosher salt makes for a beautiful Vietnamese style marinade 
Fire up the grill or heat a large skillet
Serve up and enjoy these tasty pork chops 
Vietnamese Pork Chops
Serves 4
Recipe from Bon Appetit

1 small shallot, finely chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce (such as nam pia or nuoc nam)
2 Tbsp. unseasoned rice vinegar
1 tsp. freshly ground black pepper
4- 1″ thick-cut bone-in pork chops (about 2-1/2 lb.).
1 Tbsp. vegetable oil
Kosher salt
Lime halves for serving
Whisk shallots, brown sugar, fish sauce, vinegar, and pepper in a shallow dish.  Using a fork to pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish.  Turn to coat.  Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
Remove pork chops from marinade, scraping off excess (reserve marinade for sauce).  Heat oil in a large skillet over medium-high heat.  Lightly season pork chops with salt.  Cook until browned and cooked through, about 4 minutes per side.  Let pork chops rest 10 minutes before serving.

Note: I grilled the pork chops with excellent results.

Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.
Serve pork chops with reduced marinade and lime halves.
Do ahead: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.

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