nuoc cham sauce, for serving (Vietnamese chili-garlic sauce)
Serving Size: 1 (316) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 159 g21 %
Total Fat 17.7 g27 %
Saturated Fat 4.7 g23 %
Cholesterol 78.2 mg
Sodium 1275.3 mg
Dietary Fiber 1.5 g5 %
Sugars 31.8 g127 %
Protein 32.5 g
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.
Remove from heat; add 1/4 cup boiling water. Return pan to heat; cook, swirling pan gently, until caramel dissolves in water.
Remove from heat and let cool.
Transfer to a food processor along with remaining sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; puree until smooth.
Place pork chops in a 9″ × 13″ baking dish and pour over puree; cover with plastic wrap and chill overnight.
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.