Rick’s Vietnamese Pork Chops

Pork chop

We had a great little Vietnamese Restaurant nearby and their pork chops were one of the best things on their menu. Sadly, for us, the family that ran the place retired and moved to Florida. I’ve found several recipes and this is my take. Serves four.

Ingredients

4 bone-in pork loin rib chops about an inch thick

½ of a small onion or the white part of a couple scallions, finely chopped

½ cup of Vietnamese or Thai fish sauce

4 TBS brown sugar

2 TBS rice vinegar

1 Tsp freshly ground black pepper

1 TBS peanut oil

Recipe

Add fish sauce, brown sugar, rice vinegar, and pepper to a small bowl and whisk well to make the marinade.

Poke the chops through with a fork in several places, so they will take the marinade. Put the chops in a freezer bag, add the marinade and turn the chops to coat. You can leave them on the counter for at least a half hour (or overnight in the refrigerator.) Turn them over from time to time.

Add the oil to a well-seasoned cast iron skillet over medium high heat. Scrape off the marinade and put the remainder in a small pot and bring to a boil, and simmer to reduce. Wipe the chops with a paper towel.

Cook the chops until they are well browned, about four minutes to a side.  Serve with the marinade sauce, Jasmine rice, and lime wedges. An Asian beer would go nicely. Or a sturdy red wine.

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