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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Vietnamese Grilled Pork Chops

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Just a 10-minute marinade turns these boneless pork chops into a juicy, tender midweek meal. Grill on the barbecue or in a chargrill pan and add cucumber, tomato and a fried egg dressed with nuoc cham. Serve with rice. 

WATCH THIS RECIPE

VIETNAMESE GRILLED PORK CHOPS

PREP TIME

20 minutes

COOK TIME

10 minutes

SERVES

4

Ingredients

4 x 150g (5 oz) boneless pork loin chops

3 tbsp fish sauce

2 garlic cloves, finely grated

1 tsp sugar

¼ tsp turmeric

¼ tsp ground black pepper

1 tbsp vegetable oil

1 Lebanese cucumber, sliced

2 tomatoes, sliced

4 fried eggs

steamed rice to serve

 

Nuoc Cham dressing:

¼ cup white sugar

¼ cup fish sauce

¼ cup white vinegar

1 tbsp lime juice

1 tbsp finely chopped red chilli

1 garlic clove, finely chopped

Steps

Cover pork chops with baking paper or cling film and use a rolling pin or saucepan to pound to an even 1.5cm thickness.

For the pork marinade, whisk together the fish sauce, garlic, sugar, turmeric and pepper.  Pour mixture over the pork and marinate for 10 minutes.

Meanwhile, to make the nuoc cham dressing, combine the fish sauce, sugar, vinegar, lime juice and 1/4 cup of water in a jar and shake until the sugar dissolves. This can be stored in the fridge to use for up to 2 weeks. When ready to serve, pour out a small bowlful of the dressing and add the chilli and garlic.

Heat 1 tablespoon oil in a large non-stick frying pan over high heat and cook pork for 3-4 minutes each side until just cooked through.  Remove from heat to rest for 2 minutes.

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Serve pork with rice, egg, tomatoes and cucumber.  Top the whole lot with generous spoonfuls of dressing.

Note Icon

Notes:

– You can store your nuoc cham dressing in the fridge for up to 2 weeks.

 

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