Vietnamese pork chops
- Preparation 15 min
- Refrigeration 3 h
- Cooking 10 min
- Servings 4
- Freezing I do not suggest
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Ingredients
- 4 bone-in pork chops, about ¾ in (2 cm) thick
- Juice of 1 lime
- 1 green onion, finely sliced
- ¼ cup (60 ml) brown sugar
- 2 large garlic cloves, finely minced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) finely chopped fresh cilantro
- 2 tbsp (30 ml) fish sauce (nuoc mam)
- 1 tsp (5 ml) freshly grated ginger
- ½ tsp (2.5 ml) Sriracha
- Salt and freshly ground pepper, to taste
- To serve: extra fresh cilantro and lime wedges
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Preparation
- Put the pork chops in a large zip-top freezer bag and set aside.
- In a large bowl, combine the lime juice, green onion, brown sugar, garlic, olive oil, cilantro, fish sauce, ginger and Sriracha. Season with salt and pepper, then whisk until the sugar dissolves.
- Pour ¾ of the marinade over the pork, work the bag to coat every side, press out the air and seal. Refrigerate 3 hours minimum, ideally overnight (8 to 12 hours). Keep the remaining marinade in a clean airtight jar in the fridge, it becomes the dipping sauce.
- Preheat the oven to 425°F (220°C) and heat a cast iron grill pan over medium-high with a thin film of olive oil.
- Take the chops out of the fridge, scrape off the excess marinade and lay them on the hot pan. Sear 2 to 3 minutes per side, without moving them, until the crust is deep golden.
- Transfer the pan (or the chops onto a sheet pan) to the oven and cook 5 to 7 minutes more, until the internal temperature reads 145°F (63°C) at the thickest point and the center is faintly pink.
- Cover loosely with foil and rest 5 minutes so the juices settle. Serve with the reserved marinade for dipping, plus extra cilantro and lime wedges.