Vietnamese Pork Chops with Ginger Rice
This Vietnamese inspired pork chop recipe includes soy sauce, fish sauce, and lemongrass that combines to give it a delicious flavor!
Ingredients
- 2 tablespoons packed brown sugar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons finely chopped fresh lemongrass (or 1 tablespoon grated lemon zest)
- 2 cloves garlic, grated
- 1 shallot, finely chopped
- 4 thin bone-in pork chops (about 4 ounces each)
- 1 cup jasmine rice
- 1 2-inch piece ginger, peeled and grated (about 2 tablespoons)
- 1/2 cup roughly chopped fresh mint
- 2 Persian cucumbers, diced
- Kosher salt and freshly ground pepper
- Combine 1/4 cup water with the brown sugar, soy sauce, fish sauce, lemongrass, garlic and shallot in a shallow dish. Add the pork chops and turn to coat. Let marinate 15 minutes.
- Meanwhile, cook the rice as the label directs, adding the grated ginger to the water.
- Preheat the broiler. Remove the pork chops from the marinade; transfer to a broiler pan (reserve the marinade). Broil until the pork is charred and cooked through, 6 minutes. Transfer the marinade to a skillet; add 1/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until thickened, about 3 minutes.
- Fluff the rice with a fork and stir in the mint and cucumber; season with salt and pepper. Serve the pork with the rice and pan sauce.
Enjoy!!
*Recipe Source: https://www.foodnetwork.com/recipes/food-network-kitchen/vietnamese-pork-chops-with-ginger-rice-3364745
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