Vietnamese Pork Chops

Vietnamese Pork Chops - traditional Vietnamese pork chops with a caramelized glaze of oyster sauce, fish sauce, hoisin sauce, and honey.

Vietnamese Pork Chops

For the pork chops
  1. 2 tablespoons minced garlic
  2. 2 tablespoons finely chopped shallots
  3. 4 tablespoons canola oil
  4. 2 tablespoons honey
  5. 2 tablespoon oyster sauce
  6. 1 tablespoon hoisin sauce
  7. 1 tablespoon fish sauce
  8. 1 teaspoon ground pepper
  9. 3 pounds (1/2-inch thick) bone-in pork chops

For the scallion oil
  1. 1/4 cup canola oil
  2. 1/4 cup thinly sliced scallions

For the Vietnamese dipping sauce (Nuoc Cham)
  1. 1 cup water
  2. 2 tablespoons sugar
  3. ¼ teaspoon chili garlic sauce
  4. 1 teaspoon finely minced garlic, optional
  5. 4 tablespoons fish sauce
  6. 1 tablespoon white vinegar
  7. 2½ tablespoons fresh lime juice

For serving
  1. Steamed rice
  2. Sliced cucumbers
  3. Carrot ribbons
  4. Sliced tomatoes

For the pork chops
  • Whisk together the garlic, shallots, oil, honey, oyster sauce, hoisin sauce, fish sauce, and pepper in a large bowl. Add the pork chops and turn to coat evenly. Marinate the pork chops in the refrigerator overnight.
  • Heat oven to 400 degrees F.
  • Remove the pork chops from the bowl and discard the marinade. Place the pork chops on a rimmed baking sheet lined with foil. Cover the pork chops with another piece of foil. Roast the pork chops in the oven until the pork chops are almost cooked through, 15-20 minutes.
  • Remove the pork chops from the oven. Set aside.
  • Heat a large skillet over high heat. Working in batches if necessary, add the pork chops (reserving pan juices) and sear them for 2 minutes on each side until well caramelized and pork chops are cooked through (165 degrees F internally). Pour reserved pan juices over the pork chops. Cook for 30 seconds allowing the sauce to reduce and thicken while turning the pork chops in the sauce to evenly coat them.
For the scallion oil
  • Put scallions and oil in a heat proof bowl. Heat oil in microwave on high for 45 seconds to 1 minute until oil is hot but not sizzling.