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Pan Fried Vietnamese Pork Chops

The Domestic Goddess Wannabe, Dianna Gale, Singapore.
Sounds really good and is a must try for me! Since there is no real butcher shops where I live, so I will go with some loin cut into thick steaks and try that.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Ingredients
  

  • 4 pork chops, about 1 inch thick
  • 4-5 limes, cut in half
  • 1 small shallot, finely diced
  • ⅓ cup brown sugar, packed
  • ¼ cup fish sauce
  • 2 tablespoons rice vinegar, can use any vinegar if you want
  • 1 teaspoon ground black pepper
  • olive oil, as needed

Instructions
 

  • Whisk together the shallot, fish sauce, vinegar, brown sugar, and pepper in a small bowl. Using a sturdy fork or a needle tenderizer, poke holes all over in the meat part of the chop and place them in a baking dish in one layer. Pour the marinade over the top of the chops and flip them to coat. Marinate for 30 minutes on the counter top, flipping the chops occasionally OR you can cover and place in the fridge for up to 24 hours for a more marinated chop, again, flipping occasionally.
  • Remove the chops from the baking dish and scrape the marinade off the chops and reserve the marinade to make the sauce.
  • Heat a large non stick pan to medium heat with a splash of olive oil, once heated, place the chops in (cooking in batches) and fry for 4-5 minutes each side, the juices should run clear to indicate cooked through. Remove from the pan and let rest for 10 minutes to allow the juices to soak back into the chops.
  • In a saucepan add the marinade and heat that to a boil, stirring, until it is reduced to ¼ of what you started with, about 5 minutes.
  • Serve the chops with the sauce over the top and freshly squeezed lime juice with rice on the side.

Notes

For the pork, all I can price this with for now is pork loin. Pork loin is about 118 Baht/kilo, going with that in order to cut thick steaks from, for 4 servings, this is about 87 cents per serving.