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    You are in: Home / Recipes / Vietnamese Glazed Skinny Pork Chops Recipe
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    Vietnamese Glazed Skinny Pork Chops

    Vietnamese Glazed Skinny Pork Chops. Photo by Chef #307588

    1/2 Photos of Vietnamese Glazed Skinny Pork Chops

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    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    30 mins

    6 mins

    Aggiezoey's Note:

    Recipe from Food & Wine, June 2008. This was awesome! Surprisingly sweet yet savory. Worked well as an OAMC dump recipe. Threw it all in a zip lock and froze it then put in frig for a couple days to defrost and marinate. Delicious! I used extremely cheap pork chops and they turned out great. Prep time doesn't include marinating time.

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    Ingredients:

    Serves: 4

    Yield:

    chops

    Units: US | Metric

    Directions:

    1. 1
      Note - The ingredients above are directly from the recipe; however, I didn't use the shallots when I made mine. I didn't have any. I also didn't use the peanuts b/c I forgot. But honestly, I don't think you need them. Nor did I add the salt b/c fish sauce is pretty salty tasting.
    2. 2
      Combine vegetable oil with honey, fish sauce, garlic, shallots and pepper. Add the pork chops, coat thoroughly in marinade and refrigerate over night or place in freezer bag and freeze. (Mine marinaded more than one night once thawed - turned out great!).
    3. 3
      Lightly season pork chops with salt (I did not do this step). Brush grill with oil (I used indoor grill pan). IMPORTANT - cook the pork over a very HIGH heat until nicely charred and just cooked through, about 3 minutes per side.
    4. 4
      Scatter the peanuts on top and serve right away. (However, I have refrigerated these and reheated the next night in microwave on 50% power and they turned out fine.).

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    Ratings & Reviews:

    • on November 01, 2011

      55

      Came out delicious and it's soooo easy to make! I didn't have any shallots or honey, so I just used agave syrup/brown sugar instead. Threw everything in a baggie overnight and threw it onto the skillet/fry pan the next day. We used thin cut pork loin chops (no bone) cooked medium and they came out juicy and tender. Great flavor. We loved it! Would definitely make again, adds nice variety to the week nights when I don't have much time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2011

      55

      turned out soo good everyone ate seconds

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2009

      55

      The grocery store had skinny chops, so we tried this recipe out. We had no shallots either, so we substituted with some red onions. Marinated the chops for 4 days, grilled them on an indoor grill pan, and while grilling, sprinkled chilli powder to make it spicier. My brother said they were really flavorful so this get 5 stars from us. Thank you for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Vietnamese Glazed Skinny Pork Chops

    Serving Size: 1 (464 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 871.9
     
    Calories from Fat 425
    48%
    Total Fat 47.2 g
    72%
    Saturated Fat 13.4 g
    67%
    Cholesterol 274.6 mg
    91%
    Sodium 1636.2 mg
    68%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 1.1 g
    4%
    Sugars 18.4 g
    73%
    Protein 86.2 g
    172%

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