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Vietnamese Pork Chops


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Rate this recipe 4.6/5 (13 Votes)


  • 2 small shallots, finely chopped
  • 2/3 cup light brown sugar
  • 1/2 cup fish sauce
  • 4 tbsp. rice vinegar, unseasoned
  • 1/2-1 tsp ground black pepper( I use a tsp)
  • 4-6 1" thick bone-in pork chops (for 4 chops,the package should weight about 2 1/2 pounds)
  • 1 tbsp vegetable oil or extra virgin olive oil
  • limes halves for serving



Step 1

1.Whisk shallots, brown sugra, fish sauce. vinegar and pepper in a small bowl.Using fork, pierce pork chops all over( this allows the marinade to penetrate faster)
2. Place pork chops in a 13x9 glass pan, add marinate to dish and turn pork chops to coat. Cover and let pork chops marinade at room temperature, turning occassionally about 30 minutes.(Note:Pork Chops can be marinated 1 day ahead in the refrigerator- just place chops and marinade in ziploc bag)
3.Remove pork chops from marinade, scrapping off excess(reserve marinade for sauce).Heat oil in alarge skillet over medium high heat. Cook until browned and cooked through, about 5-6 minutes each side. Let pork chops rest for 10 minutes
4.Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to about a 1/2 cup, about 4 minutes
5. Serve pork chops with reduced marinade and lime halves

NOTE: I served these pork chops with brown rice and broccoli


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