Authentic Vietnamese Pork Chop Recipe – This has been a while… and long overdue for a fresh post… This place is a bit similar to the other pork chop post however with a different cut. We traveled to the Meat Hook [my favorite butcher shop] today and found some thinly sliced boneless pork chops. Specialists the butcher to work 1/4″ thin. She achieved it together with her skillful knife and we were looking at the right thickness! Why do I prefer butcher shop verses the normal food market? The meat is a lot fresher and you may ask the butcher to work like you would want. I could usually make do with this for the food market too, however with much persuasion and sometimes had to deal with the look of death when they didn’t desire to help you. The marinade sauce recipe I often tried below is often use with just about any style of meat, not only for pork chop. I will do it with chicken another day. Da Recipe
Authentic Vietnamese Pork Chop Recipe
- 1 small shallot, finely chopped
- 1/3 cup (packed) light brown sugar
- 1/4 cup fish sauce (such as nam pla or nuoc nam)
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon freshly ground black pepper
- 4 1″ thick-cut bone-in pork chops (about 2 1/2 pounds total)
- 1 tablespoon vegetable oil
- Kosher salt
- Lime halves (for serving)
- Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, 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.
- 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.