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We’re proud of all of our sauces, but especially our Vietnamese sauce.  It has that magical combination of sweet, sour, and umami that goes well with almost any meat or fish.  Even though many of our stores have empty shelves and meat cases, we came across these wonderful pork chops along with some fresh vegetables.  For this dish, we are going completely keto diet, using a parsnip puree instead of rice (parsnip puree will be posted separately).  The sweetness of the parsnip balances well with the flavors of pork and the salad.

Print Recipe
Vietnamese Marinated Pork Chops with Spicy Sauce
There is a separate post for the pureed parsnip recipe. This recipe also works with rice.
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Cuisine Asian
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
For the Asian Salad
Cuisine Asian
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
For the Asian Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pat the chops, and place into a sealable plastic bag. Add 1/2 of the bottle of the Serious Foodie Vietnamese sauce - enough to cover the chops. Place in the fridge for at least 2 hours, or overnight.
  2. In the meantime, make the spicy sauce. In a sauce pan, heat the water and sugar and bring to a boil, and stir until the sugar dissolves. Reduce the liquid by about 1/2. Reduce the heat to simmer. Add the vinegar, and then add 2-3 tablespoons of the Serious Foodie Sambal (add more sambal if you like spicy). Pour into a container, and serve at room temperature.
  3. Remove the chops from the fridge. Pat dry, and bring to room temperature.
  4. Prepare a grill or cast iron skillet at medium high heat. Cook the chops on both sides, making sure to get good browning on each side. Remove from heat, and allow to rest for at least 10 minutes.
Asian salad
  1. Place all the salad ingredients in a bowl. Mix equal parts of the Serious Foodie Vietnamese sauce with rice vinegar, and lightly dress the salad.
Completing the dish
  1. Place the parsnip puree and salad on the plate, then the chop. Drizzle the hot sauce on the chop and the parsnip puree, then garnish with the green part of the scallion.

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