Vietnamese Pork Chops
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Sweet-salty-sour flavours infuse budget-friendly pork chops for a taste your family will love. Serve pork thinly sliced alongside reserved marinade as a sauce for dipping.
Servings: 4
Ingredients:
Vietnamese Pork Chops
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 202 |
| pro | 22 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 45 mg |
| sodium | 742 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 8% |
| vit A | 2% |
| vit C | 2% |
| folate | 6% |
Suggested Recipes
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1/2 cup (125 mL) finely chopped shallots or onion
3 tbsp (45 mL) packed brown sugar
2 tbsp (25 mL) each lime juice and fish sauce
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) pepper
4 pork loin centre chops, boneless, trimmed
1/4 cup (50 mL) chopped roasted peanuts (optional)
Preparation:
In bowl, whisk together shallots, sugar, lime juice, fish sauce, oil and pepper; add pork, turning to coat. Cover and marinate for 15 minutes.
Pour marinade into small saucepan; set aside. Place pork on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes. Transfer to plate and tent with foil; let stand for 5 minutes. Thinly slice.
Meanwhile, bring reserved marinade to boil over high heat; reduce heat and simmer until syrupy, 4 to 5 minutes. Serve with pork. Sprinkle with peanuts (if using).
Pour marinade into small saucepan; set aside. Place pork on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes. Transfer to plate and tent with foil; let stand for 5 minutes. Thinly slice.
Meanwhile, bring reserved marinade to boil over high heat; reduce heat and simmer until syrupy, 4 to 5 minutes. Serve with pork. Sprinkle with peanuts (if using).
Tags:
Main Course; Meat-Pork; Vegetables; Nuts; BBQ/Grill; Boil/Simmer; Make It Tonight;
Source
Canadian Living Magazine: July 2008
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