{"id":764,"date":"2022-01-20T11:43:20","date_gmt":"2022-01-20T16:43:20","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/vietnamese-pork-chops\/"},"modified":"2026-08-27T23:33:47","modified_gmt":"2026-08-28T03:33:47","slug":"vietnamese-pork-chops","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/vietnamese-pork-chops\/","title":{"rendered":"Vietnamese pork chops"},"content":{"rendered":"

\ud83c\uddfb\ud83c\uddf3 The marinade that turns an ordinary pork chop into something worth talking about<\/strong><\/h3>\n

Vietnamese pork chops are what I make when I want a weeknight dinner that tastes like it came from a rice plate joint in Saigon. Four bone-in chops, a marinade you stir together in one bowl, and a crust that goes deep brown before the inside has any chance to dry out. The chops go into the bag in the morning and I forget about them until supper. That is the whole trick. There is nothing fussy here, and nobody at the table believes that.<\/p>\n

\ud83d\udc1f Fish sauce, lime and brown sugar do all the heavy lifting<\/strong><\/h3>\n

Fish sauce is the backbone. It smells aggressive out of the bottle and then it disappears into the meat as pure savory depth, the kind you cannot fake with soy sauce. Brown sugar is what builds the lacquered crust, lime juice keeps the whole thing from turning cloying and tenderizes the meat along the way, and the garlic, ginger and Sriracha sit underneath and push. Fresh cilantro and green onion go in raw.<\/p>\n

You will notice there is no lemongrass. Most versions online lean on it, mine does not, and I have never missed it in this marinade.<\/p>\n

\ud83d\udd25 Cast iron first, oven second, or straight onto the grill<\/strong><\/h3>\n

My method: a ripping hot cast iron grill pan for two to three minutes a side, then the whole pan into a 425°F (220°C) oven for five to seven minutes to finish. You get grill marks and an evenly cooked chop without babysitting flames. In July I skip all of that and cook them over direct heat on the barbecue instead, watching them closely, because sugar and open flame have a short honeymoon.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\uddfb\ud83c\uddf3 The marinade that turns an ordinary pork chop into something worth talking about Vietnamese pork chops are what I make when I want a weeknight dinner that tastes like it came from a rice plate joint in Saigon. Four bone-in chops, a marinade you stir together in one bowl, …<\/p>\n","protected":false},"featured_media":10056,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"vietnamese pork chops recipe","_yoast_wpseo_title":"Vietnamese pork chops recipe (suon nuong)","_yoast_wpseo_metadesc":"Bone-in pork chops in a fish sauce, lime and brown sugar marinade, seared in cast iron and finished in a 425\u00b0F oven. 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