Ingredients for Vietnamese/Chinese Pork Chops recipe
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons fish sauce
3 tablespoons vegetable oil
2 tablespoons soy sauce
1/2 teaspoon Worcestershire
sauce
1/2 teaspoon minced fresh ginger
root
1 teaspoon Chinese five-spice
powder
1 teaspoon sesame oil
1 teaspoon minced shallot
6 cloves garlic, minced
1/2 onion, chopped
2 lemon grass, chopped
1/4 teaspoon salt
1/2 teaspoon ground black
pepper
6 thin, boneless center-cut pork
chops
1/4 cup vegetable oil
Directions
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.
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.
