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(Pork Chops) Vietnamese Pork Chops Recipe

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This recipe for (Pork Chops) Vietnamese Pork Chops is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pork chops (boneless, center-cut)
2 stalks lemongrass
2 Tbsp fish sauce
3 Tbsp hoisin sauce
1 tsp white vinegar
2 Tbsp sugar
1 tsp salt
1/2 tsp ground black pepper
1 clove garlic (minced)
1/4 cup oil for frying
Garnish: chopped scallions or chives
Directions:
Directions:
Place pork chops in a shallow bowl or a plastic bag. Make sure either is large enough to fit the marinade as well.

Peel the outer coarse layers of the lemongrass away. After removing the root, finely chop the bottom third of each stalk.

Whisk together the fish sauce, hoisin sauce, vinegar, sugar, salt, black pepper, and minced garlic with the lemongrass. Whisk in a tablespoon of water as well.

Pour the marinade over the pork chops. Cover with plastic wrap and allow them to marinate for thirty minutes in the refrigerator.

Heat up the oil in your skillet to a medium-high heat. Add the pork chops in a single layer. If they don't fit in a single layer, fry them in batches.

Fry on one side until browned, about four minutes. Flip and continue frying on the second side until browned and cooked through. Add the rest of the marinade to the pan and allow it to reduce and thicken slightly.

Serve the pork chops immediately on top of rice or rice noodles with a sprinkle of scallions or chives.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can marinate the pork chops for up to four hours before cooking. Too much longer and the meat will start to "cure" in the acidic vinega

 

 

 

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