Vietnamese Pork Chops
Difficulty: Easy
A popular Vietnamese dish packed with sweet and savory flavors.
Ingredients
- 1.5 pound thin-cut pork chops
- 1/4 cup Roland® Olive Oil
- 4 tablespoons Roland® Thai Fish Sauce
- 2 tablespoons Roland® Soy Sauce
- 1 tablespoon minced shallot
- 3 tablespoons minced lemongrass
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 1/2 tablespoon honey
- 1/2 tablespoon fresh cracked black pepper
- 1 teaspoon sea salt or kosher salt
- Scallions, thinly sliced to garnish
Directions
- In a bowl, combine minced shallots, lemongrass, garlic, brown sugar, fish sauce, soy sauce, black pepper, and oil. Stir until the sugar dissolves
- Start by tenderizing your pork chops with a meat tenderizing mallet. This step ensures the meat is evenly flattened, allowing the marinade to penetrate deeply and tenderize the pork chops for a succulent texture
- Place the pork chops in bowl or a zip-lock bag, pour in the marinade, and seal. Marinate in the refrigerator for 2-6 hours
- Preheat your grill to medium-high heat (350-450°F). Clean grill and then brush grates with some olive oil
- Remove the pork chops from the marinade and let any excess drip off. Let the pork chops sit at room temperature while the grill heats up
- Grill the pork chops for 3-4 minutes on each side, flipping only once, until the internal temperature reaches 145°F
- Optional: While grilling, you can brush the pork chops with the leftover marinade for extra flavor. Alternatively, simmer the leftover marinade in a pan for a few minutes to create a glaze
- Remove pork chops from the grill and let them rest for a few minutes. Garnish with fresh scallions and serve with a side of Nuoc Mam Cham dipping sauce
