Vietnamese Pork Chops Recipes

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VIETNAMESE PORK CHOPS



Vietnamese Pork Chops image

Provided by Bon Appétit Test Kitchen

Categories     Pork     Sauté     Meat     Pork Chop     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

1 small shallot, finely chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce (such as nam pla or nuoc nam)
2 tablespoons unseasoned rice vinegar
1 teaspoon freshly ground black pepper
4 1" thick-cut bone-in pork chops (about 2 1/2 pounds total)
1 tablespoon vegetable oil
Kosher salt
Lime halves (for serving)

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 PORK CHOPS WITH GINGER RICE



Vietnamese Pork Chops with Ginger Rice image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons packed brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
2 tablespoons finely chopped fresh lemongrass (or 1 tablespoon grated lemon zest)
2 cloves garlic, grated
1 shallot, finely chopped
4 thin bone-in pork chops (about 4 ounces each)
1 cup jasmine rice
1 2-inch piece ginger, peeled and grated (about 2 tablespoons)
1/2 cup roughly chopped fresh mint
2 Persian cucumbers, diced
Kosher salt and freshly ground pepper

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/CHINESE PORK CHOPS



Vietnamese/Chinese Pork Chops image

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

2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons fish sauce
3 tablespoons vegetable oil
2 tablespoons soy sauce
½ teaspoon Worcestershire sauce
½ teaspoon minced fresh ginger root
1 teaspoon Chinese five-spice powder
1 teaspoon sesame oil
1 teaspoon minced shallot
6 cloves garlic, minced
½ onion, chopped
2 lemon grass, chopped
¼ teaspoon salt
½ teaspoon ground black pepper
6 thin, boneless center-cut pork chops
¼ cup vegetable oil

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

VIETNAMESE PORK CHOPS WITH PICKLED WATERMELON



Vietnamese Pork Chops with Pickled Watermelon image

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

Provided by Susan Spungen

Categories     Dinner     Buffet     Watermelon     Arugula     Summer     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 18

Pork Chops:
2 small shallots, thinly sliced into rings
1/4 cup reduced-sodium soy sauce
2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 tablespoons sugar
1/2 teaspoon Sriracha
4 1"-thick bone-in pork chops (about 2 1/2 pounds total)
Salad:
6 tablespoons vegetable oil, divided
4 small shallots, thinly sliced
Kosher salt
1 tablespoon unseasoned rice vinegar
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon sugar
Freshly ground black pepper
4 cups trimmed purslane or arugula
1/2 pound seedless watermelon, rind removed, cut into pieces, thinly sliced
1/2 cup Pickled Watermelon Rind , thinly sliced

Steps:

  • Pork Chops:
  • Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, at least 1 hour.
  • Prepare grill for medium-high heat.
  • Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
  • Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
  • Salad:
  • Heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
  • Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
  • Serve pork chops with watermelon salad topped with fried shallots.

VIETNAMESE GLAZED SKINNY PORK CHOPS



Vietnamese Glazed Skinny Pork Chops image

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

2 tablespoons vegetable oil
1/4 cup honey
1/4 cup asian fish sauce
4 garlic cloves, minced
2 medium shallots, minced
2 teaspoons fresh ground pepper
8 thin pork chops, center cut with bone (about 6 oz each)
salt
1/4 cup peanuts, salted, chopped

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-SPICED PORK CHOPS



Vietnamese-Spiced Pork Chops image

Smooth this sweet-hot rub into the scored surface of the chops. Serve with rice. from Cooking light Oct 2003

Provided by Susie D

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 (4 ounce) boneless center cut pork chops (about 1/2 inch thick)
cooking spray
sliced green onion (optional)
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons ground coriander
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon minced ginger
2 teaspoons minced garlic

Steps:

  • Lightly score a diamond pattern on both sides of pork. Combine the ingredients for the rub and rub evenly over pork. Let rest at least 5 minutes.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done.
  • Garnish with sliced green onions, if desired.

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Top Asked Questions

What sauce do you put on Vietnamese pork chops?
Traditional Vietnamese pork chops with a caramelized glaze of oyster sauce, fish sauce, hoisin sauce, and honey. Marinate pork chops: Whisk together the garlic, shallots, oil, honey, oyster sauce, hoisin sauce, fish sauce, and pepper in a large bowl.
How to pan fry Vietnamese pork chops?
Keep the heat on high, toss on the pork for a minute or two on each side and you’ll end up with very succulent pan fried Vietnamese Pork Chops! Brushing on the sweet and savory honey pepper glaze helps to develop a golden char.
What are pork chops called in Vietnam?
Vietnamese pork chops can be found under the following names, especially at Vietnamese restuarants: What does suon nuong mean? Suon means bone. Nuong means grilled.
How to cook pork chops in the oven?
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.

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