This is a delicious recipe for a grilled pork chop. The savory flavors will have you begging for more. I love this pork chop. It is best served on a bed of rice. I perfer brown rice for the added benefits. For added flavor you may saute' some chopped green onion in a little olive oil and spread a spoonful on top of the rice before you lay your delicious pork chop on top. On the side have a bed of green leaf lettuce with tomato and cucumber slices and a few unsalted peanuts. Make sure to add the Nuoc Mam for the final finishing touch. What you have is a truly mouth watering dish. It is so good and good for you.
First of all if you are not familiar with Vietnamese cuisine, you will need to go to your local asian store to pisk up some essentials. Not too many grocery stores will carry what you need. Trust me, once you try this you will make it again and again. You are going to need a bottle of Fish Sauce. This is an anchovie based sauce. It is light brown in color. It is not thick, but very liquid. It has a strong fish odor, try not to let this deter you. It is a staple in the Vietnamese diet. It is very yummy and I use it as a secret ingrediant for a lot of the dishes I make. Next you will need a jar of chopped Lemon Grass. It comes in two varieties. One is just plain chopped Lemon Grass, the other has chili in it. If you perfer a little kick in your food then get this one. The rest of the ingredients for the marinade you should have at home. You will also need a bottle of Shiracha chilli pepper sauce. This stuff is so good. It has a nice kick. We eat it like ketchup.
I actually make these for my family. I am the grill chef. My partner is Vietnamese. This is how I learned how to make these incredible pork chops. Now you might see different recipes. Someone might make them different then the way I do it, that's OK. There are several different ways to make them. This is how I do it.
In a large ziplock baggie place your pack of thin cut pork chop, bone in. The chops usually come 4 to a pack. Next, you are going to want to add about three and one half tablespoons of the fish sauce. Then add about two tablespoons of sugar. I like to add fresh ground pepper so I will put about two teaspoons of ground pepper. This will also give the pork a nice taste. Last, I add about two teaspoons of garlic powder. Make sure you use garlic powder, not garlic salt. You do not want these to be too salty, Now you massage the marinade onto the pork chops in the large zip lock baggie. I like to let them marinade overnight. These can also bemade in advance and then frozen. Then all you have to do is grill them. I like to have my grill on medium high heat. You want to cook slowly at first to cook the meat then sear them a bit to add the crispness.
After your chops have grilled you will then assemble the plate. As I mentioned earlier, these are best served over a bed of rice with a spoonfull of saute'd green onions on top. Lay the chop on top of that rice. Make a nice bed of greenleaf lettuce with thin slices of tomato and cucumber. Sprinkle some chopped unsalted peanuts on the salad. Then ladle the Nouc Mam on both the chop and salad.
Nouc Mam Recipe:
Juice from 4 limes
2 cups of sugar (best if you disolve in a little warm water first )
1/4 cup of fish sauce
1 teaspoon of chopped garlic. ( I use the already chopped garlic in the jar, water not oil)
1 1/2 teaspoon of shiracha hot pepper sauce.
Add a little more water at the end to blend the flavors nicely.
This will make a fairly large amount of sauce.
These are the basics of Nouc Mam, I actually adjust by taste. You add the ingrediants to a lagre bowl and stir completely. Taste will be slightly sweet, with a hint of the lime and the fish sauce. If it is too bitter add alittle more sugar. Not enough citric, add one more lime juice. Add a dash of fish sauce if you can not taste it.
I hope everyone enjoys this delicious pork chop dish. We have this often in the summer. This marinade is also great on chicken. You can bake these on non stick tin foil in a shallow pan so they will get a little crisp. You can broil them in the end of the baking so as not to dry out the chops.
FAQs
How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.
How do you get the most flavor out of pork chops? ›
Tip #2: Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are lean, so seasoning with salt before cooking is essential for making the most flavorful chops. Tip #3: Rub the chops with spices and some flour.
What is the most flavorful pork chop? ›
Bone-in: I much prefer bone-in pork chops (specifically, rib chops or loin chops) because they have the most flavor. But if you prefer the leaner boneless pork chops, those will work too. Just be extra-careful not to overcook them.
Why are my grilled pork chops tough? ›
Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.
What is the best way to cook pork chops without them drying out? ›
For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.
What spice brings out the flavor of pork? ›
Some of my favorite herbs, spices, and seasonings to use as a pork chop seasoning are cumin, garlic, paprika, and chili powder. Some others that go well with pork are sage, rosemary, cayenne, thyme, and coriander. Brown sugar and clove are a great way to add in some sweetness.
What seasonings go well with pork? ›
Some of the best seasonings to pair with pork are salt, pepper, garlic powder, and paprika. Some other spices and herbs that pair well with pork are cumin, chili powder, rosemary, black pepper, sage, fennel, ginger and much more!
Why do my pork chops have no flavor? ›
Not seasoning the meat before cooking.
On their own, pork chops are a lean, bland cut of meat. Seasoning with salt before cooking is an essential step in bringing out the meat's natural flavors.
How to cook pork chop on grill? ›
About 9 to 12 minutes over medium-high heat is how long it takes to grill pork chops (using my recommended 1 ½ inch, bone-in pork chops cook). Flip them once halfway through. Check the pork early. You can always put your pork back on the grill to cook for longer, but once it's overcooked, there is no return.
What tenderizes pork chops? ›
Acid from the balsamic vinegar tenderizes the pork. Salt from the soy sauce flavors the pork. Sweetness from the honey balances out the acid and salt. Worcestershire sauce adds a wonderful layer of unami flavor.
Tender Grilled Pork Chops
Refrigerate and marinade for at least 3 hours and up to 24 hours. Heat a charcoal, propane, or pellet grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until an instant-read thermometer registers between 145 and 155 degrees F.
How long should I leave pork chops on the grill? ›
Thin pork chops typically take 8 minutes to cook (4 minutes of searing on each side). Thick pork chops typically take about 20 minutes to grill to perfection - 8 minutes of searing over direct heat, plus 12 minutes of finishing over indirect heat.
How do you make pork soft and tender? ›
Using a brine or a marinade will make your life so much easier. If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade.
Is it better to bake or pan fry pork chops? ›
While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.
Does soaking pork chops in salt water make them tender? ›
A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.
What should I soak my pork chops in? ›
Mix milk with first amount of salt (2 teaspoons) and allow pork chops to soak in this mixture for as long as you'd like, about an hour to maybe four works well. Overnight soaking will result in too much moisture & your breading will fall off. Remove pork chops from brine, and set aside.
