Vietnamese pork chops
- Preparation 15 min
- Refrigeration 3 h
- Cooking 10 min
- Servings 4
- Freezing I do not suggest
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Vietnamese-Style Pork Chops: Bold Flavors, Perfectly Caramelized!
If you’re looking to upgrade your pork chop game, this Vietnamese-style recipe is exactly what you need. Marinated in a sweet, savory, and slightly spicy blend, then seared to perfection, these pork chops deliver a juicy bite with a beautifully caramelized crust that packs serious flavor.
The Secret? A Flavor-Packed Marinade
This next-level marinade is what makes these pork chops stand out. Fish sauce adds deep umami, lime juice keeps the meat tender, and brown sugar creates that signature caramelized crust. Garlic, ginger, and a touch of Sriracha round out the flavors, making every bite unforgettable.
Quick, Easy & Perfect for Any Night of the Week
Whether you’re firing up the grill or using a hot skillet, these pork chops cook in just a few minutes. The key? High heat for a quick sear—locking in all those bold flavors while keeping the meat tender and juicy.
The Ultimate Pairing
Serve these Vietnamese-style pork chops with steamed jasmine rice, crisp pickled veggies, or stir-fried noodles for a meal that’s both simple and packed with flavor. Don’t forget to drizzle extra marinade over the top for the perfect finishing touch!
Looking for a quick, flavor-packed dinner that feels like takeout but tastes even better? This is the recipe you need! 🔥🥩🍋
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✅ Tips & Tricks for Perfect Vietnamese Pork Chops
🔥 Master the Marinade
- Marinate for at least 2 hours (overnight is even better!) to let the flavors fully absorb.
- Lime juice tenderizes the meat and balances the sweetness—don’t skip it!
- Want an extra boost? Add a splash of soy sauce for deeper umami flavor.
🥩 Cooking Like a Pro: Watch the Heat!
- BBQ Warning: The marinade contains sugar, so it caramelizes fast. Cook over medium-high heat, and avoid direct flames to prevent burning.
- Grill Tip: Oil the grates before cooking to prevent sticking, and flip the chops quickly once seared.
- Pan-Searing? Use a hot pan with a bit of oil, and keep a close eye—caramelization happens fast!
🍚 What to Serve with It?
- Steamed jasmine rice or coconut rice to soak up all the flavors.
- Pickled veggies (carrots, daikon, or cucumbers) for a fresh, tangy contrast.
- A quick dipping sauce: Mix lime juice, fish sauce, sugar, garlic, and chili flakes for an extra layer of flavor.
❄️ Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Marinate the pork chops, then freeze them raw for up to 3 months—just thaw and cook when ready!
- Best Way to Reheat: Warm gently in a pan over medium heat or in a low-temp oven (300°F / 150°C) to keep them juicy.
With these tips, you’ll get juicy, caramelized, and flavor-packed Vietnamese pork chops every time! 🔥🥩🍋
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Vietnamese pork chops
- 4 bone-in pork chops
- Juice of 1 lime
- 1 green onion, thinly sliced
- 1/4 cup brown sugar
- 2 large garlic cloves, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons fish sauce
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon Sriracha
- Salt and pepper from the mill
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Preparation
- Place the pork chops in a large airtight bag and set aside.
- In a large bowl, put the rest of the ingredients, season salt and pepper then mix. Pour 3/4 of the marinade over the pork, toss the meat to coat, remove the air from the bag and seal. Reserve in the fridge for 3 hours. Keep the rest of the marinade in the fridge.
- Preheat the oven to 425°F.
- Preheat a ridged cast-iron skillet over medium heat and add a thin stream of olive oil. Place the meat and sear 2 to 3 minutes per side. Place on a baking sheet, place in the oven and continue cooking, if necessary, until the meat is slightly pink. Place on a plate, cover tightly with aluminum foil and let stand for 5 minutes. Serve and drizzle with the rest of the sauce!
– Absolutely! This marinade works just as well with:
✅ Chicken (boneless thighs or breasts).
✅ Beef (flank steak or ribeye for a tender result).
✅ Shrimp for a quick, flavor-packed option.
– The marinade didn’t have enough time to soak in. Let the meat marinate for at least 2 hours (overnight is best!) for maximum tenderness.
– Overcooking. Pork chops cook fast—3 to 4 minutes per side on a hot grill is enough.
– Too much heat. If the heat is too high, the outside will burn before the inside stays juicy. Stick to medium-high heat and avoid direct flames on the BBQ.
– Oil the grill grates before cooking. Use a paper towel dipped in oil and rub it over the hot grates.
– Don’t flip too soon. Let a nice caramelized crust form before turning the meat to prevent sticking.
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