Wednesday, June 19, 2013
Vietnamese Pork Chops
And of course. Rain.
So a slight change of plans. These thick-cut marinaded pork chops would have been phenominal on the grill, but with the 20 minute windows of sunshine we seem to have been experiencing, the skillet will have to do.
And the marinade reduced into a dipping sauce? Amazing.
adapted from Bon Appetit
2 - 1" inch thick cut pork chops (about 1 lb)
1/2 shallot, minced
2 Tbsp packed brown sugar
2 Tbsp fish sauce
1 Tbsp rice vinegar
1/2 tsp ground pepper
salt to taste
Whisk together the shallot, brown sugar, fish sauce, vinegar and pepper. Pierce the pork chops all over, place in a zip top bag and pour the marinade over. Seal and marinate for 20 minutes at room temperature, or chill 4 hours to overnight
Remove chops and reserve marinade. Generously salt the chops with salt. Heat the oil in a large skillet over medium high heat. Sear, until browned and cooked through, about 4 minutes per side. Remove from skillet, cover to keep warm and allow to rest for about 9 minutes
While the chops rest, add the reserved marinade to a small saucepan. Bring to a boil and cook until reduced until about 1/4 cup.
Serve chops with reduced marinade and lime wedges.