Vietnamese Pork Chops
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Additional Time
8 hrs
-
Total Time
8 hrs 45 mins
-
Servings
4 servings
-
Calories
339 kcal
-
Course
Main Course
-
Cuisine
Vietnamese
Vietnamese Pork Chops
Description
The Vietnamese Pork Chops recipe starts by blending minced lemongrass, garlic, and shallots with fish sauce, soy sauce, brown sugar, and cooking oil to form a marinade that infuses the meat with savory, sweet, and slightly aromatic notes. Pork chops are then marinated for at least two hours or overnight to deepen flavor absorption.
After marinating, the chops are baked on a foil-lined sheet pan at 375°F until cooked through, then seared briefly in a hot cast-iron skillet to produce a caramelized crust while preventing burning of the marinade remnants by brushing them off first. Resting the chops afterward helps redistribute juices, ensuring moistness and tenderness.
This pork chop dish pairs traditionally with steamed rice and fresh vegetables like cucumber, along with quick-pickled carrots that add acidity and crispness. Scallion oil drizzled on top contributes aromatic depth. Basic preparation delivers a well-balanced meal combining umami, sweetness, and fresh components without additional sauces.
Calorie estimates provided apply only to the pork chops excluding side accompaniments. Timing for baking depends on chop thickness to ensure thorough cooking without drying out. Marinating overnight improves flavor intensity and tenderness.
Ingredients
- 2 talks lemongrass minced
- 2 to 3 shallot minced (½ cup
- 4 cloves garlic minced
- 4 tbsp fish sauce
- 4 tbsp soy sauce low sodium
- 3 tbsp brown sugar
- 2 tbsp neutral cooking oil generic cooking oil
- 4 pork chops bone-in
To Serve
- 4 cups rice cooked
- cucumber
- carrot quick pickled
- scallion oil
Instructions
- In a bowl mix together the minced shallots, garlic, and lemongrass. Add the fish sauce, soy sauce, brown sugar, and oil. Mix to combine.
- Add the pork chops to the marinade. Marinate overnight or for a minimum of 2 hours.
- Heat oven to 375°F.
- To a foil lined sheet pan, add the pork chops. Bake the pork chops for 15 to 20 minutes, more if they’re very thick.
- Finish off the pork chops by heating a cast-iron pan with a thin layer of oil over medium-high heat. Brush off excess lemongrass/garlic/shallots (they’ll burn!) the pork chops and sear them for 2 to 3 minutes per side.
- Let them rest for 3 to 5 minutes before serving so the moisture can redistribute throughout the pork chops. Serve with rice, cucumbers, pickled carrots, and scallion oil.
Notes
- Marinate pork chops for a minimum of 2 hours, preferably overnight for best flavor.
- After baking, remove marinade bits before searing to avoid burning and bitterness.
- Let pork chops rest 3 to 5 minutes post-sear to keep juices evenly distributed.
- Serving the pork chops with rice, fresh cucumber, pickled carrots, and scallion oil balances texture and flavor.
- Calorie counts estimate only the pork chop portion, excluding side dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 31g | 62% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 2016mg | 84% |
| Potassium | 700mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
