Vietnamese Glazed Skinny Pork Chops Recipes

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VIETNAMESE GLAZED SKINNY PORK CHOPS

Recipe from Food & Wine, June 2008. This was awesome! Surprisingly sweet yet savory. Worked well as an OAMC dump recipe. Threw it all in a zip lock and froze it then put in frig for a couple days to defrost and marinate. Delicious! I used extremely cheap pork chops and they turned out great. Prep time doesn't include marinating time.

Provided by Aggiezoey

Categories     Pork

Time 36m

Yield 8 chops, 4 serving(s)

Number Of Ingredients 9



Vietnamese Glazed Skinny Pork Chops image

Steps:

  • Note - The ingredients above are directly from the recipe; however, I didn't use the shallots when I made mine. I didn't have any. I also didn't use the peanuts b/c I forgot. But honestly, I don't think you need them. Nor did I add the salt b/c fish sauce is pretty salty tasting.
  • Combine vegetable oil with honey, fish sauce, garlic, shallots and pepper. Add the pork chops, coat thoroughly in marinade and refrigerate over night or place in freezer bag and freeze. (Mine marinaded more than one night once thawed - turned out great!).
  • Lightly season pork chops with salt (I did not do this step). Brush grill with oil (I used indoor grill pan). IMPORTANT - cook the pork over a very HIGH heat until nicely charred and just cooked through, about 3 minutes per side.
  • Scatter the peanuts on top and serve right away. (However, I have refrigerated these and reheated the next night in microwave on 50% power and they turned out fine.).

Nutrition Facts : Calories 871.9, Fat 47.3, SaturatedFat 13.4, Cholesterol 274.6, Sodium 1636.2, Carbohydrate 22.6, Fiber 1.2, Sugar 18.4, Protein 86.2

2 tablespoons vegetable oil
1/4 cup honey
1/4 cup asian fish sauce
4 garlic cloves, minced
2 medium shallots, minced
2 teaspoons fresh ground pepper
8 thin pork chops, center cut with bone (about 6 oz each)
salt
1/4 cup peanuts, salted, chopped

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