Written By vocabularyoffood
Tender pork chops marinated with fresh citrusy lemongrass, mellow garlic, caramelized shallots, and fish sauce served over a bed of broken rice.
- When cooking with meat, go for bone-in and skin on. For example, choose chicken breast with skin and ribs over plain skinless chicken breast. The bone adds flavor while the skin locks in more juices.
- Lemongrass is sold in a paste form in a tube or dried. Always opt for fresh aromatics over the canned / tubed versions. Just like garlic, the processed versions are incomparable to fresh aromatics.
- To make this low carb, serve with green lettuce replacing the rice. Assemble for lettuce wraps.
Vietnamese Pork Chops
- 1 tsp chicken bouillon powder
- 1 tbsp brown sugar
- 1 tbsp fresh lemongrass, peeled, diced, minced
- 4 garlic cloves, minced
- 1 shallot, trimmed, peeled, minced
- 4 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 pieces pork chops, tenderized to 1/2 inch thick
- 4 tbsp neutral oil
- 1/2 English cucumber, sliced into coins
- 1 tomato, sliced
- 1/2 cup Vietnamese dipping sauce (recipe linked below in Notes)
- 2 whole large eggs, fried
- 2 cups jasmine rice or broken rice
- 4 scallions, trimmed, green section julienned
- Marinade | Add chicken bouillon powder, sugar, lemongrass, minced garlic, minced shallots, fish sauce, and oyster sauce into a bowl and mix. Mix the marinade and pork chops onto a zip lock bag. Marinate for at least 6 hours.
- Pork Chops | Set a skillet over the stove on medium high heat. Add oil and let it heat up until it’s glistening. Add in the pork chops, discarding the remaining marinade. Sear the pork with the lid partially uncovered on both sides until golden brown, 3 mins. Resist the urge to jostle it around to foster a nicely browned crust. Plate.
- Assemble | Add rice, sliced cucumbers, tomato slices, and serve with dipping sauce. Enjoy hot!