Suon Nuong (Vietnamese Pork Chops)

This recipe is from a local Vietnamese restaurant.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup sugar
• 2  tablespoons sugar
• 1⁄3 cup shallot, thinly sliced
• 1⁄4 cup lemongrass, thinly sliced
• 2  tablespoons  peanut oil
• 2  tablespoons dark soy sauce
• 2  tablespoons nuoc nam
• 1  tablespoon ground black pepper
• 8  garlic cloves, finely chopped
• 1  lb  pork chop, pounded thin (cut 1/4 inch thick)
• 6  cups cooked white rice
•  nuoc cham sauce, for serving (Vietnamese chili-garlic sauce)

Directions

1. Heat 1/2 cup of sugar in a 1-qt heavy bottomed saucepan over medium-high heat, swirling pan often, until sugar dissolves and turns to liquid caramel.
2. Remove from heat; add 1/4 cup boiling water. Return pan to heat; cook, swirling pan gently, until caramel dissolves in water.
3. Remove from heat and let cool.
4. Transfer to a food processor along with remaining sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; puree until smooth.
5. Place pork chops in a 9″ × 13″ baking dish and pour over puree; cover with plastic wrap and chill overnight.
6. Heat a 12″ cast-iron grill pan over high heat. Working in batches, add chops; cook, turning once, until charred in spots and cooked through, about 2 minutes. Serve immediately with rice and chili-garlic sauce.