Vietnamese Pork Chops

4 SERVINGS

Ingredients

  • 1 small shallot, finely chopped
  • ⅓ cup (packed) light brown sugar
  • ¼ cup fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons unseasoned rice vinegar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon crushed garlic
  • 4 1-inch thick-cut bone-in pork chops (about 2 ¼ pounds total)
  • 1 tablespoon vegetable oil
  • Kosher salt
  • Lime halves (for serving)

Preparation

  1. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl. 
  2. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.
  3. 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.
  4. Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to ¼ cup, about 4 minutes.

Serve pork chops with reduced marinade and lime halves.

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

Recipe by Alison Roman
Photograph by Hirsheimer Hamilton