Vietnamese pork chops

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



  • 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



  • 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!