vietnamese pork chops are rich with shallots and fish sauce and are ready before you know it.
Video Player
00:00
00:00
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
-
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.
-
chops can be marinated 1 day ahead.
-
chill, turning bag occasionally.
i used these items to make this dish:
CAST IRON SKILLET
the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! thank you for supporting www.aisle3nj.com
