We’re proud of all of our sauces, but especially our Vietnamese Stir Fry Sauce and our Vietnamese Sweet Chili Sauce.  Each one has that magical combination of sweet, sour, and umami that goes well with almost any meat or fish, using them as marinades or dipping sauces – and the Chili Sauce adds heat.  We came across these wonderful pork chops along with some fresh vegetables at a local organic grocer.  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.

Vietnamese Marinated Pork Chops with Spicy Sauce

There is a separate post for the pureed parsnip recipe, but you can substitute rice or rice noodles.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Cuisine Asian
Servings 2 people


  • 2 pork chops Bone-in is preferable, at least 3/4 inch thick
  • 1 jar Serious Foodie Vietnamese Stir Fry Sauce Purchase on-line
  • 1 jar Serious Foodie Vietnamesee Sweet Chili Sauce Purchase on-line

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


  • 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.
  • Remove the chops from the fridge. Pat dry, and bring to room temperature.
  • 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

  • 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

  • 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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