Vietnamese Pork Chops

Vietnamese Pork Chops

Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page

Who doesn’t like pork chops? Love them fried or grilled – one of those times I can’t resist pork fat.  I never really like ‘em breaded; I use different meat parts for sweet-and-sour pork and tonkatsu.

Vietnamese-style served with nuoc mam pha – just another easy yet tasty way of prepping pork chops instead of the usual salt-and-pepper, ‘tapa-style’ (salt and pepper plus vinegar and garlic, sometimes a bit of soy sauce and sugar) and pinoy barbecue.


Vietnamese Pork Chops
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 3 pork chops
  • ½-1 tbsp sugar
  • 1½ tbsp fish sauce
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  1. Marinate pork chops with all ingredients listed above for at least 2 hours.
  2. Pan-fry or pan-grill until desired doneness. For the boys, it's approximately 7-8 minutes each side.
  3. Rest for about 5 minutes before serving with Vietnamese dipping sauce.
Marinating time not included above. Feel free to add more seasoning when marinating, especially if you have less time.



Share on FacebookPin on PinterestShare on LinkedInShare on Google+Email this to someonePrint this page
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

5 thoughts on “Vietnamese Pork Chops

  1. The best part about it is that Blue – Host still gives you the same level of service
    even at this discounted rate. Try your better to
    find the web hosting service without down time. These methods are extremely
    efficient, saving companies and employees time and money.
    imgur recently posted imgur

Leave a Reply to Iska Cancel reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge