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Vietnamese Pork Chops

Vietnamese Pork Chops
Prep Time
10 min
Cook Time
13 min
Yields
4 servings

Four pork loin chops prepared with garlic, sugar and the classic Vietnamese flavours of lemongrass and nam pla, a fish sauce. Courtesy of Ontario Pork.

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ingredients

4
pork loin centre chops, bone-in or boneless
4
stalks lemongrass, white bulbous portion only, finely minced
3
Tbsp (45 mL) sugar
2
Tbsp (25 mL) nam pla (a mild Vietnamese fish sauce)
1
Tbsp (15 mL) garlic, minced
1
tsp (5 mL) ground black pepper
1
lime
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directions

Step 1

In a medium bowl, combine lemongrass, sugar, nam pla (fish sauce) or soy sauce, garlic, pepper, and the juice from half the lime. Place chops in a dish and pour marinade over; turn a couple of times to coat evenly for up to one hour.

Step 2

Grilling: Pre-heat grill to medium, about 6 minutes per side. Remove chops from marinade; discard marinade. Grill chops for about 12 minutes, turning twice, depending on their thickness.

Step 3

Pan-frying: Heat a tablespoon (15 mL) oil in a large skillet over medium heat. Fry chops on both sides until golden brown and just cooked, about 12 minutes total. Thicker chops can be finished in the oven at 325°F (160°C).

Step 4

Allow chops to rest for a few minutes; serve with a simply dressed salad of grated carrot and cucumber. Add some Thai basil or cilantro leaves to garnish if desired.

Step 5

Tip: Substitute soy sauce for nam pla, and 1 tbsp (15 mL) grated lemon zest for the lemongrass if you can’t locate these ingredients. Nam pla is now available in lager supermarkets in the “Asian” section.

Step 6

Tip: Thicker chops (over ¾-inches/2 cm) are a good choice; they look great on the plate and stay moist and juicy longer than thinner chops or steaks.

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