Pan Grilled Vietnamese Pork Chop
Prep time
Cook time
Total time
Serves: 3-4
  • 2 large pieces of 1-inch thick-cut, bone-in pork chops (about 2 pounds total)
  • Marination:
  • ¼ cup finely chopped white onion
  • 2 cloves garlic, minced
  • ¼ cup brown sugar
  • ¼ cup fish sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 teaspoon black pepper
  • Pan grill:
  • 1 tablespoon oil
  • Garnishments:
  • chopped green onion, chopped cilantro and/or lime wedges
  • Optional Extras:
  • mixed green salad, cucumber and tomato slices, etc.
  • white or brown rice, couscous, cauliflower rice, etc.
  1. Whisk finely chopped white onion, minced garlic, brown sugar, fish sauce, rice vinegar, vegetable oil, soy sauce and black pepper together in a large bowl.
  2. Add the pork chops to marinade in bowl, flip to coat well on both sides. Cover the bowl with saran wrap and let the pork chops marinate at room temperature for an hour, turn at 30 minutes.
  3. Heat oil in a large cast iron pan over medium-high heat, tilt the pan until oil is evenly distributed.
  4. Transfer pork chops from marinade onto the hot pan (scraping off as much excess as you can before adding, keep the remaining marinade for sauce later)
  5. Sear the pork chops about 5-6 minutes each side or until browned and cooked through.
  6. Let rest for 10-15 minutes before serving.
  7. While the pork chop is resting, add the remaining marinade into a small sauce pan and bring to a boil over medium heat. Turn to low heat and simmer for 4-5 minutes or until reduced to about ¼ cup worth.
  8. Top the pork chops with reduced marinade, freshly chopped green onion or cilantro and lime wedges to serve.
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Recipe by Spice the Plate at