VIETNAMESE PORK CHOP
Steps:
- Place the Marinade ingredients in a ziplock bag and massage the bag to mix the ingredients.
- Add pork to the Marinade and massage the bag to coat all the cutlets with the Marinade.
- Marinate for at least 4 hours, up to 24 hours.
- Brush the outdoor grill with oil and heat to medium high (or pan on a stove).
- Remove pork from the marinade.
- Place pork on the grill and cook each side for 2 minutes, or until cooked (depends on thickness of the cutlets). Remember that it will continue to cook while resting.
- Remove pork from the grill onto a plate and cover loosely with foil. Rest for 5 minutes before serving.
Nutrition Facts : ServingSize 248 g, Calories 347 kcal, Carbohydrate 29.4 g, Protein 11.2 g, Fat 20.1 g, SaturatedFat 3.8 g, TransFat 0.5 g, Cholesterol 20 mg, Sodium 1811 mg, Fiber 2.5 g, Sugar 5.3 g
VIETNAMESE GLAZED SKINNY PORK CHOPS
Recipe from Food & Wine, June 2008. This was awesome! Surprisingly sweet yet savory. Worked well as an OAMC dump recipe. Threw it all in a zip lock and froze it then put in frig for a couple days to defrost and marinate. Delicious! I used extremely cheap pork chops and they turned out great. Prep time doesn't include marinating time.
Provided by Aggiezoey
Categories Pork
Time 36m
Yield 8 chops, 4 serving(s)
Number Of Ingredients 9
Steps:
- Note - The ingredients above are directly from the recipe; however, I didn't use the shallots when I made mine. I didn't have any. I also didn't use the peanuts b/c I forgot. But honestly, I don't think you need them. Nor did I add the salt b/c fish sauce is pretty salty tasting.
- Combine vegetable oil with honey, fish sauce, garlic, shallots and pepper. Add the pork chops, coat thoroughly in marinade and refrigerate over night or place in freezer bag and freeze. (Mine marinaded more than one night once thawed - turned out great!).
- Lightly season pork chops with salt (I did not do this step). Brush grill with oil (I used indoor grill pan). IMPORTANT - cook the pork over a very HIGH heat until nicely charred and just cooked through, about 3 minutes per side.
- Scatter the peanuts on top and serve right away. (However, I have refrigerated these and reheated the next night in microwave on 50% power and they turned out fine.).
Nutrition Facts : Calories 871.9, Fat 47.3, SaturatedFat 13.4, Cholesterol 274.6, Sodium 1636.2, Carbohydrate 22.6, Fiber 1.2, Sugar 18.4, Protein 86.2
VIETNAMESE/CHINESE PORK CHOPS
My mom and I developed this recipe together. We call it Vietnamese/Chinese because the fish sauce is from Vietnamese cuisine and 5 spice powder from Chinese cuisine. It is our favorite marinade for pork chops. If you buy your pork chops from an Asian market, let them know what you're cooking. Generally, the thinner the chop, the better.
Provided by Jennifer You
Categories World Cuisine Recipes Asian
Time 8h25m
Yield 6
Number Of Ingredients 17
Steps:
- Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
- Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.
Nutrition Facts : Calories 416 calories, Carbohydrate 15 g, Cholesterol 63.1 mg, Fat 28.8 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 6.9 g, Sodium 814.4 mg, Sugar 10.9 g
VIETNAMESE PORK CHOPS
Provided by Bon Appétit Test Kitchen
Categories Pork Sauté Meat Pork Chop Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 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.
- DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.
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- Mix together the marinade ingredients and smear it over the pork chops. Marinate for a minimum of 20 minutes.
- Preheat the oven to 200°C (390°F) and place the pork chops on a grill rack with the drip tray underneath. Tip: if the pork chops were in the fridge while marinating, take them out 20 minutes prior to cooking to reach room temperature again, otherwise they will be tough when cooked.
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