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 PORK CHOPS WITH GINGER RICE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 1/4 cup water with the brown sugar, soy sauce, fish sauce, lemongrass, garlic and shallot in a shallow dish. Add the pork chops and turn to coat. Let marinate 15 minutes.
- Meanwhile, cook the rice as the label directs, adding the grated ginger to the water.
- Preheat the broiler. Remove the pork chops from the marinade; transfer to a broiler pan (reserve the marinade). Broil until the pork is charred and cooked through, 6 minutes. Transfer the marinade to a skillet; add 1/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until thickened, about 3 minutes.
- Fluff the rice with a fork and stir in the mint and cucumber; season with salt and pepper. Serve the pork with the rice and pan sauce.
Nutrition Facts : Calories 410 calorie, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 780 milligrams, Carbohydrate 48 grams, Fiber 2 grams, Protein 29 grams
VIETNAMESE-STYLE PORK
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk lemongrass, garlic, honey and nam pla in large bowl. Add lime juice and pepper. Place pork in the bowl, turning to coat; let stand while you preheat grill or broiler.
- Grill or broil pork, spooning marinade over as it cooks, until nicely done, about 10 minutes. Turn only once so that each side browns nicely. Serve with remaining lime and, if you like, the herb garnish.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 3 grams, Sodium 302 milligrams, Sugar 14 grams, TransFat 0 grams
VIETNAMESE PORK CHOP
Make and share this Vietnamese Pork Chop recipe from Food.com.
Provided by Kelseytran
Categories Vietnamese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To prepare the pork chops: add the pork chops, garlic, onion, pich of salt, pepper, 2 tsp of fish sauce, 1 tsp of sugar. Cover and place in the fridge for at least 6 hours.
- On medium heat, add 2 tbsp of vegetable oil.
- Add the chops, cook for about 7 minutes each side.
- To prepare the eggs: add a tbsp of vegetable oil.
- Drop in four eggs.
- Cook for 1 minutes.
- To prepare the fish sauce: add 1tbsp of sugar, add one fresh chili, add 1/4 cup of water.
- Stir well until sugar is dissolved.
- Add 2 tbsp of fish sauce.
- Stir again.
- Enjoy.
Nutrition Facts : Calories 242.5, Fat 10.7, SaturatedFat 3.5, Cholesterol 245, Sodium 1087.7, Carbohydrate 6.7, Fiber 0.2, Sugar 5.5, Protein 28.4
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.
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
EASY GLAZED PORK CHOPS RECIPE BY TASTY
Here's what you need: thick-cut pork chops, paprika, cayenne pepper, garlic powder, black pepper, salt, brown sugar, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
- Rub the pork chops in the spices generously.
- Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
- Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
- Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 9 grams, Fat 37 grams, Fiber 0 grams, Protein 35 grams, Sugar 8 grams
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