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an overhead shot of a white ceramic plate topped with two pan-seared bone-in pork chops with julienned scallions next to a pile of steamed broken jasmine rice, and Vietnamese dipping sauce

Vietnamese Pork Chops

Tender pork chops marinated with fresh citrusy lemongrass, mellow garlic, caramelized shallots, and fish sauce served over a bed of broken rice.
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Prep Time 6 hours
Cook Time 10 minutes
Course Main Course
Cuisine Vietnamese
Servings 2 people

Ingredients
 

  • 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

Instructions
 

  • 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!

Notes

Vietnamese Dipping Sauce Recipe
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