Vietnamese Grilled Pork Chops

• 4 pork chops, about 1 inch thick
• 1/4 cup fish sauce
• 2 tablespoons lime juice
• 2 tablespoons sugar
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon ground black pepper
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon chili garlic sauce (optional)
• 1 teaspoon cornstarch (optional)

Steps

1. 1 In a bowl, whisk together fish sauce, lime juice, sugar, garlic, rice vinegar, black pepper, and sesame oil until sugar dissolves.
2. 2 Stir in cilantro, basil, and chili garlic sauce if using.
3. 3 Place pork chops in a large zip-top bag and pour marinade over them. Seal and refrigerate for at least 30 minutes.
4. 4 Preheat grill to medium-high heat.
5. 5 Remove pork chops from marinade and pat dry with paper towels.
6. 6 Brush grill grates with vegetable oil to prevent sticking.
7. 7 Grill pork chops for 4-5 minutes per side, or until internal temperature reaches 145°F.
8. 8 Let rest for 3 minutes before serving.

Nutrition

Tips

• For a thicker glaze, mix a teaspoon of cornstarch with a tablespoon of water and brush onto chops during the last 2 minutes of grilling.
• Pair with a fresh cucumber salad or steamed jasmine rice for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain texture.

Serving Suggestions

• Serve with a side of pickled vegetables and a drizzle of nước chấm.
• Pair with jasmine rice and a simple cucumber salad.

FAQ