Vietnamese Pork Chops Sườn Nướng Recipes
VIETNAMESE PORK CHOPS (SườN NướNG)
Steps:
- Rinse pork chops under running water and lightly scrub with salt. Pat dry with paper towels.
- Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Then add the Marinade Aromatics.
- Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
- Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.
Nutrition Facts : Calories 373 kcal, Carbohydrate 12 g, Protein 35 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 101 mg, Sodium 1593 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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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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- Rinse the pork chops under cold running water and pat them dry with paper towels. Make 3-4 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°F-145°F. Remove from the grill. Place the meat on a cutting board, cover loosely with foil, and let rest for 5 minutes before serving.
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