Vietnamese Pork Chop Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender Vietnamese pork chops marinated and pan-seared, served with a pan sauce made from the same marinade. Flavored with lemongrass, fish sauce, and fresh herbs, they're aromatic and juicy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup brown sugar (packed - see note 1)
- ¼ cup soy sauce (- see note 2)
- ¼ cup cold water
- 2 tablespoon fish sauce (- see note 3)
- 4 tablespoons fresh lemongrass (finely chopped - see note 4)
- 4 cloves garlic (minced)
- 2 shallots (finely chopped - see note 5)
- ½ teaspoon freshly cracked black pepper (- see note 6)
- 4 bone-in pork chops, 2.5cm inch thick (- see note 7)
- 1 tbsp oil
- ¼ cup boiling water
- Fresh mint (- to garnish)
- Fresh cilantro (- to garnish)
- chopped chilli (- to garnish (optional))
At a glance
PER SERVING · TIME 195M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1660mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 827mg
- Calcium
- 38mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1660MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.