vietnamese pork chops are rich with shallots and fish sauce and are ready before you know it.
Ingredients
- 1 small shallot finely chopped
- 1/3 cup packed light brown sugar
- 1/4 cup fish sauce
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon freshly ground black pepper
- 4 1- inch thick-cut bone-in pork chops about 2 1/2 pounds total
- 1 tablespoon vegetable oil
- kosher salt
- lime halves for serving
Instructions
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whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish.
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using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish.
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turn to coat.
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cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
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remove pork chops from marinade, scraping off excess (reserve marinade for sauce).
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heat oil in a large skillet over medium-high heat.
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lightly season pork chops with salt.
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cook until browned and cooked through, about 4 minutes per side.
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let pork chops rest 10 minutes before serving.
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meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.
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serve pork chops with reduced marinade and lime halves.
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chops can be marinated 1 day ahead.
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chill, turning bag occasionally.
i used these items to make this dish:
CAST IRON SKILLET
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