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Vietnamese Pork Chops

Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4


    •    1 small shallot, finely chopped
    •    1/3 cup (packed) light brown sugar
    •    1/4 cup fish sauce (such as nam pla or nuoc nam)
    •    2 tbsps unseasoned rice vinegar
    •    1 tsp freshly ground black pepper
    •    1 tbsp vegetable oil
    •    Kosher salt
    •    4 1-inch thick-cut bone-in pork chops (about 2 1/2 pounds total)
    •    Lime halves (for serving)


  1. Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
  2. Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
  3. Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.
  4. Serve pork chops with reduced marinade and lime halves.

DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.

This great family recipe is thanks to bon appetit Recipes at


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