Don’t have either of those? Just use some salt.Ĭoconut Secret Organic Raw Coconut Aminos Soy-Free Seasoning Sauce-8 Oz You can use soy sauce in this recipe, but we prefer to use liquid coconut aminos which have less soy. When you use soy sauce you’ll have great flavor, but quite a bit of salt. There are different ways to add salt to your marinade. Both are delicious! ADDING SALT TO YOUR MARINADE: The honey gets a bit more sticky and harder to clean off of the indoor cast iron grill. If I’m making my pork chop marinade with honey, I’ll use an outdoor grill, but if I’m using an indoor grill, I like to use the brown sugar. The sweetener I use for our marinade depends on how I’ll be cooking it. To get the marinade flavored on the outside and a bit in you can marinate for about 4 hours or refrigerate overnight with the marinade. The key to marinating your pork chops is allowing the marinade to get into the meat. Once it’s covered we like to move the pork chops around making sure each piece of pork is covered in the pork marinade. We place the boneless chops into the glass container and then smother with our homemade marinade. We always use glass when we do our marinade for pork chops or any other raw meat. I’ve even used this pork marinade recipe on chicken breasts and skirt steak. It’s juicier, more flavorful, and it’s perfect for grilling pork chops. They’re delicious this way, but I loved a marinated pork chop. My mom always made pork chops, and she would just sprinkle them with season salt, pepper, and garlic salt and be done with it. You can even use simple marinade recipe on chicken and steak! I used to eat these often at late night Viet restaurants when nothing else is open and always got it topped with a fried egg.If you’re looking for a pork chop marinade that’s perfect for grilled pork chops or even baked pork chops, this is it! It’s full of flavor, a quick and easy marinade recipe that’s perfect for your family dinner or your summer bbq parties. I actually love the stickyness of short grain rice and would recommend it with these pork chops too. Rice: You may typically find this dish served with com tam (broken rice) but long grain rice you typically find with Vietnamese cuisine works. If you’re making a big bowl of sauce to share for dinner, use a spoon to sauce up your plate instead of dipping your cuts in so you keep the sauce clean for everyone else. How to serve Vietnamese pork chopsĭipping sauce: The dipping sauce is the same fish sauce recipe here. Then pull em off the grill and serve with your favorite veggies! These pork chops are topped with even more flavor: scallions and oil. It doesn’t take too long to get the marks! Just rotate them ~45 degrees after the first set of marks are on, then flip and repeat on the other side. Once the grill is preheated on high, you can lower temps a bit them throw the chops on. I LOVE the smell of cooking these on the grill, plus you get these great looking sear marks. You could pull out the lemongrass and use this as an Asian marinade for any kind of meat.Īnd thats it! Pull em out of the marinade and discard the extra liquid. The lemongrass is what makes this marinade different than a normal one. You can flip it midway through marinating to ensure the chops are coated and marinating evenly. It’s going to take a bit of time to infuse these pork chops with all that incredibly aromatic garlic, shallot, and lemongrass, but the overnight wait is worth it. Marinade for at least 3 hours, but ideally overnight. Look how much aromatic action we have going into this marinade: a fistful of garlic, shallots, and lemongrass! If you don’t cut the edges like this, the chops will curl as it cooks, making it more difficult to manage and cook evenly unless you’re baking them. It looks kinda cool once you grill them up, but the important thing is that the pork chops will stay flat. About 3-5 cuts per chop, about 1″ deep each. These chops are something I used to eat all the time during late night food outings and it’s a dish that was the bulk of what Mom sold at her restaurant–so you bet I got some tips from her on this recipe! Prepping the pork chopsĪ cool trick for these “Asian pork chops” is to snip the pork chops around the edges like these. It comes with veggies and a lil’ bowl of dipping fish sauce on the side which goes great with Sambal Oelek (my choice!) or fresh chilies if you prefer. Grilling adds an amazing aroma and sear, and as if the chops aren’t flavorful enough, they’re topped with scallions & oil. The marinade adds a ton of garlicky, lemongrassy flavor that pairs great with the pork chops. This quintessential rice dish of Vietnamese pork chops is packed with flavor, super easy to make, and a crowd pleaser!
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