Vietnamese/Chinese Pork Chops

Vietnamese/Chinese Pork Chops

14
Jenny 1

"My mom and I developed this recipe together. We call it Vietnamese/Chinese because the fish sauce is from Vietnamese cuisine and 5 spice powder from Chinese cuisine. It is our favorite marinade for pork chops. If you buy your pork chops from an Asian market, let them know what you're cooking. Generally, the thinner the chop, the better."

Ingredients 8 h 25 m {{adjustedServings}} servings 416 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 814 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
  2. Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.
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Reviews 14

  1. 17 Ratings

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KnitGoddess
1/11/2010

Kids and Hubby LOVED this. There wasn't a single leftover and they asked me to make more chops the next time I made it. Served with steamed jasmine rice and fresh sliced cucumber. LOVE LOVE LOVE!!!!

xxHawaiianZeidixx
1/28/2011

Just made this marinade and I'm blown away how wonderful it is...Years ago my husband and I went to Las Vegas and had these thin Vietnamese pork chops that were just incredible...I finally know how to make them! Thank you for sharing! I'll also be using this marinade on some Mahi Mahi...Its amazing!

Gear
1/5/2011

This was an excellent marinade. Granted, I took a couple of liberties, like adding Vietnamese Chili Paste and using it on chicken instead of pork, but it was fantastic, and my family loved it. They can't wait until I make it the next time; I had to fight them away from my griddle while I was cooking because the smell was so intoxicating!