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
VIETNAMESE PORK CHOPS RECIPE
Vietnamese pork chops are full of sweet and tangy flavors; the perfect way to change up boring old pork chops.
Provided by Leah Maroney
Categories Dinner
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Gather your ingredients.
- Place pork chops in a shallow bowl or a plastic bag. Make sure either is large enough to fit the marinade as well. Peel the outer coarse layers of the lemongrass away. After removing the root, finely chop the bottom third of each stalk.
- Whisk together the fish sauce, hoisin sauce, vinegar, sugar, salt, black pepper, and minced garlic with the lemongrass. Whisk in a tablespoon of water as well.
- Pour the marinade over the pork chops. Cover with plastic wrap and allow them to marinate for thirty minutes in the refrigerator.
- Heat up the oil in your skillet to a medium-high heat. Add the pork chops in a single layer. If they don't fit in a single layer, fry them in batches.
- Fry on one side until browned, about four minutes. Flip and continue frying on the second side until browned and cooked through. Add the rest of the marinade to the pan and allow it to reduce and thicken slightly.
- Serve the pork chops immediately on top of rice or rice noodles with a sprinkle of scallions or chives.
Nutrition Facts : Calories 439 kcal, Carbohydrate 22 g, Cholesterol 70 mg, Fiber 1 g, Protein 25 g, SaturatedFat 6 g, Sodium 1485 mg, Sugar 10 g, Fat 28 g, ServingSize 4 pork chops (serves 4), UnsaturatedFat 0 g
VIETNAMESE-STYLE PORK CHOPS WITH FRESH HERB SALAD
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Provided by Andy Baraghani
Categories Bon Appétit Pork Grill Herb Garlic Plum Green Onion/Scallion Chile Pepper Cilantro Basil Mint Summer Dinner Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
- Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
- Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
- Serve pork with salad and lime wedges.
VIETNAMESE PORK SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h45m
Yield 6 sandwiches
Number Of Ingredients 22
Steps:
- For the pickled vegetables: Heat the vinegar, sugar and salt in a small pot until the sugar and salt are dissolved. Pour the hot vinegar mixture over the daikon, carrots and cucumbers. Let steep for at least an hour.
- For the spicy mayonnaise: Mix the mayonnaise, Sriracha and sesame oil together. Adjust the heat by either adding more Sriracha or mayonnaise.
- For the pork: Heat the canola oil in a straight-sided skillet over medium heat. Add the onions and cook until slightly softened, 4 to 6 minutes. Add the ginger and garlic and cook another 2 minutes. Add 1/2 cup of the pickling liquid from the pickled vegetables and cook until reduced by half, 1 to 2 minutes. Add the chicken stock, fish sauce, hoisin sauce and black pepper and stir to combine. Simmer until reduced slightly and thickened, 10 to 15 minutes. Add the ground pork, breaking up the meat with the back of a wooden spoon or spatula, and cook until the pork is cooked through, 6 to 8 minutes.
- For the sandwich build: Preheat the oven to 350 degrees F. Heat the rolls for 5 minutes, to crisp the crust and soften the interior. Slice the rolls open, but keep them hinged. Schmear desired amount of spicy mayo on the bottom roll, place some pork on top of that, top with some pickled vegetables, fresh jalapenos, cilantro leaves, and finish with the chopped peanuts. Grab with two hands, eat whole and close your eyes while enjoying this first class ticket to Saigon.
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
BARBECUED PORK CHOPS
Make and share this Barbecued Pork Chops recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine ingredients and mix well.
- Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes.
- Water may be added to make gravy.
- Delicious with ribs also.
Nutrition Facts : Calories 376.2, Fat 18.6, SaturatedFat 6, Cholesterol 137.3, Sodium 225.9, Carbohydrate 7.2, Fiber 0.7, Sugar 6, Protein 41.8
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
VIETNAMESE AROMATIC LAMB CHOPS
These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight.
Provided by Nelson_Huynh
Categories World Cuisine Recipes Asian Vietnamese
Time 8h30m
Yield 5
Number Of Ingredients 12
Steps:
- Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.
- Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.
Nutrition Facts : Calories 554.6 calories, Carbohydrate 7.4 g, Cholesterol 151.3 mg, Fat 40.4 g, Fiber 0.6 g, Protein 38.6 g, SaturatedFat 15.6 g, Sodium 300.8 mg, Sugar 5.3 g
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.
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VIETNAMESE PORK CHOPS (HOW TO PREPARE IN 30 MINS)
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Reviews 23Calories 740 per servingCategory Main
- Mix all the ingredients in (A) with the pork chops. Marinate in the refrigerator for at least four hours or up to one day.
- Heat up the grill (or a grilled pan). Brush some oil on the grill (or add some to the grill pan/ frying pan). Grill each side of the pork chop for five minutes over medium to low heat.
VIETNAMESE-STYLE PORK CHOPS WITH FRESH HERB SALAD
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- Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
- Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
- Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
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