Four pork loin chops prepared with garlic, sugar and the classic Vietnamese flavours of lemongrass and nam pla, a fish sauce. Courtesy of Ontario Pork.
Directions for: Vietnamese Pork Chops
Ingredients
4 pork loin centre chops, bone-in or boneless
4 stalks lemongrass, white bulbous portion only, finely minced
3 Tbsp (45 mL) sugar
2 Tbsp (25 mL) nam pla (a mild Vietnamese fish sauce)
1 Tbsp (15 mL) garlic, minced
1 tsp (5 mL) ground black pepper
1 lime
Directions
1. In a medium bowl, combine lemongrass, sugar, nam pla (fish sauce) or soy sauce, garlic, pepper, and the juice from half the lime. Place chops in a dish and pour marinade over; turn a couple of times to coat evenly for up to one hour.
2. Grilling: Pre-heat grill to medium, about 6 minutes per side. Remove chops from marinade; discard marinade. Grill chops for about 12 minutes, turning twice, depending on their thickness.
3. Pan-frying: Heat a tablespoon (15 mL) oil in a large skillet over medium heat. Fry chops on both sides until golden brown and just cooked, about 12 minutes total. Thicker chops can be finished in the oven at 325F (160C).
4. Allow chops to rest for a few minutes; serve with a simply dressed salad of grated carrot and cucumber. Add some Thai basil or cilantro leaves to garnish if desired.
5. Tip: Substitute soy sauce for nam pla, and 1 tbsp (15 mL) grated lemon zest for the lemongrass if you can't locate these ingredients. Nam pla is now available in lager supermarkets in the "Asian" section.
6. Tip: Thicker chops (over -inches/2 cm) are a good choice; they look great on the plate and stay moist and juicy longer than thinner chops or steaks.
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