Vietnamese Glazed Skinny Pork Chops
photo by Tread
- Ready In:
- 36mins
- Ingredients:
- 9
- Yields:
-
8 chops
- Serves:
- 4
ingredients
- 2 tablespoons vegetable oil
- 1⁄4 cup honey
- 1⁄4 cup asian fish sauce
- 4 garlic cloves, minced
- 2 medium shallots, minced
- 2 teaspoons fresh ground pepper
- 8 thin pork chops, center cut with bone (about 6 oz each)
- salt
- 1⁄4 cup peanuts, salted, chopped
directions
- 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.
- 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!).
- 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.
- 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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Reviews
-
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.
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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.
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I'm erring on the top side for these chops. I enjoyed the taste tremendously, but my 2 sisters didn't care for them. Maybe one of the reasons for their rating was the fact that the chops were probably a little too thick. I couldn't find any really thin ones at the time I went shopping. The only other comment that was made was that they were not as spicy as Vietnamese foods usually are. However, thnx for posting, Aggiezoey. Made for Fall 2008 My-3-Chefs.
Tweaks
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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.
RECIPE SUBMITTED BY
I'm a high school math teacher who loves to cook. But the funny thing is, you'd think being a math teacher I would be fantic about following recipes (exact measurements and stuff) but in reality I'm totally opposite. My husband says I can't follow a recipe at all. I'm always tweaking it to our taste and I rarely measure anything.
I have 2 small children and I hope I can give them a love for food and cooking! I am enjoying the Zaar alot.