Pork Chops With Garlic And Onions Suon Uop Hanh Toi Nuong Recipes

VIETNAMESE PORK CHOPS (SườN NướNG)

Steps:

• Rinse pork chops under running water and lightly scrub with salt. Pat dry with paper towels.
• Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Then add the Marinade Aromatics.
• Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
• Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.

PORK CHOPS WITH GARLIC AND ONIONS (SUON UOP HANH TOI NUONG)

Steps:

• Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil.
• Pour over chops in a shallow dish.
• Let marinate 3 to 4 hours, turning meat occasionally.
• Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked.
• Slice into bite sizes pieces before serving.

SUON NUONG (VIETNAMESE PORK CHOPS)

Steps:

• Heat 1/2 cup of sugar in a 1-qt heavy bottomed saucepan over medium-high heat, swirling pan often, until sugar dissolves and turns to liquid caramel.
• Remove from heat; add 1/4 cup boiling water. Return pan to heat; cook, swirling pan gently, until caramel dissolves in water.
• Remove from heat and let cool.
• Transfer to a food processor along with remaining sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; puree until smooth.
• Place pork chops in a 9″ × 13″ baking dish and pour over puree; cover with plastic wrap and chill overnight.
• Heat a 12″ cast-iron grill pan over high heat. Working in batches, add chops; cook, turning once, until charred in spots and cooked through, about 2 minutes. Serve immediately with rice and chili-garlic sauce.

ONION AND GARLIC SMOTHERED PORK CHOPS

Steps:

• Heat the olive oil in pan on top of stove over medium heat until very hot.
• Sear pork chops on both sides; remove from pan.
• Reduce heat and sauté onion and garlic until soft.
• Return pork chops to pan, placing them on top of onions and garlic.
• Add a little water and cover pan tightly with lid.
• Let simmer over medium heat until pork chops are well done, adding a little water as necessary to keep from burning.
• Remove chops from pan and let the sauce cook until thickened.
• Spoon over chops to serve.
• Note: If you want more "gravy" add water and flour at the end to thicken.

PORK CHOPS WITH CRUST OF ONIONS

Steps:

• Sprinkle chops with salt and pepper.
• Melt 2 1/2 tablespoons of butter in a large heavy frying pan over medium-high heat and brown chops on both sides, turning frequently so they do not stick.
• Remove from pan, sprinkle with tarragon, cover and keep warm.
• Add another tablespoon of butter to the pan drippings and saute onions for 3 minutes or until soft and golden.
• Spread 2/3 of the onions in the bottom of a shallow casserole, arrange chops, tarragon-side down on top.
• Sprinkle lightly with thyme and cover with onions.
• Pour wine into pan, bring to a boil, add chicken stock, return to the boil and cook until liquid is reduced to about 2/3 of a cup.
• Pour mixture over chops.
• Combine bread crumbs and cheese, spread over onions and chops.
• Melt remaining 2 tablespoons butter and drizzle it over the crumbs.
• Bake at 400 degrees for 30 minutes.