* 4 bone-in or boneless pork chops * Juice of 2 limes (~1/4 cup) * 1 1/2 tablespoons of fish sauce * 1/2 tablespoon of rice syrup or 1/3 teaspoon of brown sugar * 1 small shallot, thinly sliced * 2 garlic cloves, thinly sliced * 4-6 sprigs of cilantro * *Optional: 1/2 red serrano pepper (thinly sliced), 2-3 dried chilis, or a spicy chili of your choice
**Instructions:**
1. Lightly salt and pepper the pork chops and set aside. 2. Add all the ingredients to a bag, except for the pork chops, and mix until fully incorporated. 3. Add in the pork chops and let marinade for at least 30 minutes. Even better if you have 2-3 hours or overnight for them to sit in the fridge. 4. When ready to cook, brush off the excess marinade and garlic and place the marinade in a small pot. As you cook the pork chops, you can bring the marinade to a boil and cook for at least 5 minutes. 5. If using a grill, bring it up to med-high heat and grill the pork chops on each side for 4-5 minutes. If they are really thick (1″+), then you may want to place them over indirect heat for another 3-5 minutes per side. The same timings go for cooking over the stove; use a cast iron or heavy-bottomed pan if possible. 6. Once cooked, let them rest for at least 3 minutes to let the moisture reabsorb. 7. Slice, drizzle with the cooked marinade, and serve with a side of rice and/or stir-fried veggies. (Or slice up and use in spring rolls, soba noodles, salad, etc.)
Uncrowned888
Silly question, but how did you get the mound of rice so nice and neat? Just carefully pour it out of a bowl?
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**Recipe link:** [https://sowthetable.com/vietnamese-pork-chops/](https://sowthetable.com/vietnamese-pork-chops/) (meal prep friendly!)
**Ingredients:**
* 4 bone-in or boneless pork chops
* Juice of 2 limes (~1/4 cup)
* 1 1/2 tablespoons of fish sauce
* 1/2 tablespoon of rice syrup or 1/3 teaspoon of brown sugar
* 1 small shallot, thinly sliced
* 2 garlic cloves, thinly sliced
* 4-6 sprigs of cilantro
* *Optional: 1/2 red serrano pepper (thinly sliced), 2-3 dried chilis, or a spicy chili of your choice
**Instructions:**
1. Lightly salt and pepper the pork chops and set aside.
2. Add all the ingredients to a bag, except for the pork chops, and mix until fully incorporated.
3. Add in the pork chops and let marinade for at least 30 minutes. Even better if you have 2-3 hours or overnight for them to sit in the fridge.
4. When ready to cook, brush off the excess marinade and garlic and place the marinade in a small pot. As you cook the pork chops, you can bring the marinade to a boil and cook for at least 5 minutes.
5. If using a grill, bring it up to med-high heat and grill the pork chops on each side for 4-5 minutes. If they are really thick (1″+), then you may want to place them over indirect heat for another 3-5 minutes per side. The same timings go for cooking over the stove; use a cast iron or heavy-bottomed pan if possible.
6. Once cooked, let them rest for at least 3 minutes to let the moisture reabsorb.
7. Slice, drizzle with the cooked marinade, and serve with a side of rice and/or stir-fried veggies. (Or slice up and use in spring rolls, soba noodles, salad, etc.)
Silly question, but how did you get the mound of rice so nice and neat? Just carefully pour it out of a bowl?