"Vietnamese ingredients are perfect for boosting the flavor of pork chops and moving us out of the rut of simply grilling. Our Vietnamese Grilled Pork Chops are easy to prepare with just a few unique ingredients."
Vietnamese Grilled Pork Chops with Mint-Basil Rice
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 6 oz boneless pork sirloin chops
- 2 tabelspoons packed dark brown sugar
- 2 tabelspoons low-sodium soy sauce
- 2 teapsoons fish sauce
- 2 tabelspoons minced lemongrass
- 2 tabelspoons chopped fresh ginger
- 3 cloves minced garlic
- 2 tabelspoons finely chopped shallots
- 1 tabelspoons Vietnamese fried garlic
- 2 cups steamed white rice
- 2 tabelspoons chopped fresh basil
- 2 tabelspoons chopped fresh mint
Method
Step 1
Combine the dark brown sugar, soy sauce, fish sauce, lemongrass, mint, ginger, garlic, and shallot in a bowl and add 1/4 cup water. Stir the mixture to combine the ingredients and pour it into a large container.
Step 2
Place the pork chops in the marinade and turn to coat. Cover and seal the container and refrigerate the chops overnight or at least 4 hours. Turn the chops in the marinade 2 or 3 times.
Step 3
Make the Mint-Basil rice before you heat a grill pan. Heat a cast-iron grill pan over medium heat. (If you're grilling the chops outdoor on the bbq, heat the grill to high).
Step 4
Grill the chops for about 5 minutes to sear and cook them, then turn and cook another 5 minutes. You'll see grill marks and the chops should be done when a thermometer reads 140 degrees. (if you're grilling the chops on the outdoor bbq, turn the heat down to medium and grill for about 3-4 minutes per side, using the same 140-degree temp to gauge when the chops are done. Let the chops rest 5 minutes and serve.
Step 5
Prepare steamed white rice. When the rice is done, stir in the fresh mint and basil.
Step 6
To serve, place a chop on a serving plate. Sprinkle some of the fried garlic on top of the pork chop. Form some of the steamed rice in a small ramekin and turn over onto the plate. Garnish the top of the rice with fresh basil leaves.