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.

Votes: 0
Rating: 0
You:

Rate this recipe!

Cuisine

Asian

Prep Time

15 minutes

Cook Time

20 minutes

Passive Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 2 pork chops Bone-in is preferable, at least 3/4 inch thick
• 1 jar Serious Foodie Vietnamese Sauce Purchase on-line
• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup rice vinegar
• 1 jar Serious Foodie Sambal Purchase on-line. Other Asian hot sauces can be substituted.

For the Asian Salad

• 1/2 cup shredded cabbage Standard or Napa
• 1/2 cup grated carrot
• 2 radishes cut into slices, and quartered
• 10-12 sweet grape tomatoes halved
• 3-4 fresh mint cut into strips
• 1 scallion cut into rounds

Cuisine Asian Prep Time 15 minutes Cook Time 20 minutes Passive Time 2 hours Servings people MetricUS Imperial Ingredients 2 pork chops Bone-in is preferable, at least 3/4 inch thick 1 jar Serious Foodie Vietnamese Sauce Purchase on-line 1/2 cup water 1/2 cup sugar 1/2 cup rice vinegar 1 jar Serious Foodie Sambal Purchase on-line. Other Asian hot sauces can be substituted. For the Asian Salad 1/2 cup shredded cabbage Standard or Napa 1/2 cup grated carrot 2 radishes cut into slices, and quartered 10-12 sweet grape tomatoes halved 3-4 fresh mint cut into strips 1 scallion cut into rounds

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.