How To Make Vietnamese Pork Chops
These Vietnamese pork chops are grilled to perfection and seasoned with a sweet and savory marinade. You can even make this ahead.
- In a medium bowl, combine all of the marinade sauce ingredients. Set aside.
Rinse the pork chops under cold running water and pat them dry with paper towels. Make 3 to 4 tiny slits on the connection tissue between the meat and fat and without cutting through meat.
- Transfer pork chops and marinade sauce into a large Ziploc or bowl. Massage to combine. Marinate in the fridge for 12 hours or up to overnight.
- Remove the pork chops from the marinade sauce. Discard the extra liquid. Let the meat sit out on the counter for 15 minutes before cooking.
Preheat a grill pan to medium high. Grease, and cook the pork chops for 4 minutes per side or until lightly charred on both sides and an instant-read the deepest part of a chop registers anywhere between 140 degrees F to 145 degrees F. Remove from the grill.
- Place the meat on a cutting board, cover loosely with foil, and let rest for 5 minutes before serving.
- Sugar: 13g
- Calcium: 37mg
- Calories: 521kcal
- Carbohydrates: 16g
- Cholesterol: 90mg
- Fat: 37g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 22g
- Polyunsaturated Fat: 9g
- Potassium: 605mg
- Protein: 30g
- Saturated Fat: 5g
- Sodium: 70mg
- Trans Fat: 1g
- Vitamin A: 12IU
- Vitamin C: 2mg
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