Vietnamese pork chops

Name: Vietnamese pork chops
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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

Preparation 15 min
Refrigeration 3 h
Cooking 10 min
Servings 4
Freezing I do not suggest

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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!