It has become a habit that when I go to Landers, I always get the ground meat and pork chops. Even if I really didn’t plan on any recipes to cook with it. So I ended up scrambling to find recipes to cook with them haha. This time, I found this good recipe which I adapted today: Vietnamese Pork Chops.
It took me quite awhile since I’ve chosen to marinade the pork chops overnight. I prefer to have a super flavorful dish so even if it’s okay to just marinade it at room temperature for 30 minutes, I still opted for the overnight one. And this ended up really good even after reheating the next day! So try it!
Vietnamese Pork Chops
- 1 Piece shallot minced
- 1/3 Cup brown sugar
- 1/4 Cup fish sauce
- 2 Tbsp rice vinegar
- 1 Tsp black pepper
- 4 Pieces pork chops
- 2 Tbsp vegetable oil
- 4 Pieces calamansi to serve with
In a bowl, mix together shallots, brown sugar, fish sauce, rice vinegar & black pepper.
Using a meat piercer, poke holes all around the pork chops.
Put the pork chops in a container. Pour the marinade over the pork chops. Let the pork chops-marinade sit in the kitchen counter for 30 minutes or you can place it in the refrigerator for overnight marinade.
Remove pork chops from the marinade. Keep the marinade.
In a wok, heat oil over medium-high heat.
Add pork chops and pan fry for 4 minutes on each side.
Place cooked pork chops on a serving plate. Let it rest for 7 minutes prior to serving.
In a saucepan, bring the marinade to a boil. Cook until sauce is reduced around 3-5 minutes.
Serve the sauce on the side with calamansi. Enjoy!
Inspired by The Domestic Goddess Wannabe