Traditional Vietnamese pork chops with a caramelized glaze of oyster sauce, fish sauce, hoisin sauce, and honey.
- Prep Time:
10 mins - Cook Time:
25 mins - Total Time:
35 mins *
* Plus marinating time
I didn’t even know I was looking for a Vietnamese pork chop recipe until I found this one. I was flipping through a Vietnamese cookbook at my library called An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen and these pork chops spoke to me.
The caramelized glaze made with Vietnamese umami stars like hoisin sauce, oyster sauce, and fish sauce had my mouth watering. Served with steamed rice and drizzled with some traditional Vietnamese dipping sauce, dinner doesn’t get much homier than these Vietnamese pork chops.
Oh, the happy memories of my mother’s pork chops for dinner after coming home from soccer practice in high school will always make me smile.
How to cook Vietnamese pork chops
Until I found this recipe, it had been years since I had pork chops made at home. I’ve never been able to get the cooking technique right.
One of the challenges of making pork chops with a caramelized glaze is getting the meat to cook all the way through before the glaze burns. This recipe solves that problem by roasting the pork chops first and then finishing them off with a quick sear and a reduction of the pan juices to create the glaze.
So ingenious and so delicious.
What to serve with pork chops
The traditional Vietnamese dipping sauce (also known as fish sauce or Nuoc Cham) is essential in my opinion. It’s an important part of most Vietnamese meals from noodle bowls to some salads and ties all the flavors together.
If you want to go really traditional, you can serve the pork chops with a fried egg on top. For once, I am going to suggest skipping the fried egg (don’t tell my husband). The pork chops are plenty flavorful without the addition of some runny yolks.
Instead, opt for a simple salad of cucumbers, carrots and tomatoes to add a little crunch and keep things on the healthy side. Besides, you’re going to want to save those calories for some Vietnamese iced coffee. Trust me.
Vietnamese Pork Chops
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes (plus overnight marinating time)
- Yield: 4 generous servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Vietnamese
Description
Traditional Vietnamese pork chops with a caramelized glaze of oyster sauce, fish sauce, hoisin sauce, and honey.
Ingredients
For the pork chops
- 2 tablespoons minced garlic
- 2 tablespoons finely chopped shallots
- 4 tablespoons canola oil
- 2 tablespoons honey
- 2 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon fish sauce
- 1 teaspoon ground pepper
- 3 pounds (1/2-inch thick) bone-in pork chops
For the scallion oil
- 1/4 cup canola oil
- 1/4 cup thinly sliced scallions
For the Vietnamese dipping sauce (Nuoc Cham)
- 1 cup water
- 2 tablespoons sugar
- 1/4 teaspoon chili garlic sauce
- 1 teaspoon finely minced garlic, optional
- 4 tablespoons fish sauce
- 1 tablespoon white vinegar
- 2 1/2 tablespoons fresh lime juice
For serving
- Steamed rice
- Sliced cucumbers
- Carrot ribbons
- Sliced tomatoes
Instructions
For the pork chops
- Marinate 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.
- Prep oven: Heat oven to 400 degrees F.
- Cook pork chops: 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 pork chops: Remove the pork chops from the oven. Set aside.
- Make glaze: 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 (145 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. Remove pan from heat and let the pork chops rest for 3 minutes.
For the scallion oil
- Make 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.
For the Vietnamese dipping sauce (Nuoc Cham)
- Make sauce: Mix the sugar and water together in a medium bowl until all the sugar is dissolved. Stir in remaining ingredients.
For serving
- Serve: Brush pork chops with scallion oil. Serve pork chops with steamed rice topped with desired amount of dipping sauce and a salad of cucumbers, carrots, and tomatoes.
Notes
- Make the scallion oil and dipping sauce while the pork chops roast to save time.
- As of May, 2020, the USDA lowered the recommended safe cooking temperature for whole cuts of pork from 160 degrees F to 145 degrees F with the addition of a 3 minute rest time. To read more, please visit the USDA website. I have updated the recipe to reflect the new recommendation.
- Recipe for pork chops from An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen.
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Julie says
Can I cook this in my air fryer?
Nguyet says
I don’t own an air fryer and have never used one so I honestly couldn’t say whether this would work in an air fryer.
Joanne caravaggio says
I made this recipe tonight absolutely delicious I added the pan juices to the frying pan and also added the leftover marinade absolutely delicious it did not need the scallion oil as it had the beautiful lush sauce over the top from the marinade i score this 10 out of 10
Nguyet Vo says
Thank you for the amazing review! I’m glad you enjoyed the recipe.
Katherine says
I have 1inch thick bone in pork chops. Should I extend the cooking time?
Taming of the Spoon says
Yes, I would extend the oven cooking time by maybe an extra 10-15 minutes. The internal temperature should be around 125 degrees F when you remove it from the oven to sear. Also, regarding internal cooking temperature – as of last year the USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 degrees F to 145 degrees F with the addition of a three-minute rest time. I have added notes to the recipe with the new recommendations.
Mimi X says
Couldn’t help but notice photo—Do Vietnamese typically eat with a fork and knife?
Taming of the Spoon says
Interesting question! I can’t really speak for every Vietnamese family but I can say that in my family growing up we ate with chopsticks, spoons, forks and knives all pretty regularly. It really depended on the dish and how it was served.
CHARI says
We love this dish so gonna try tomorrow. Have a question.When ordering this the salad seems pickled what do you use ?
Taming of the Spoon says
Personally, I just pour some of the dipping sauce over the carrots, cucumbers, and tomatoes and toss everything together. I hope you like the recipe.
My Linh says
When you buy this off the street in VN it is served with a fork and spoon. No knife. I also find that VN families growing up in America end up using the best of both worlds for many situations- from food to beyond 😉.
Taming of the Spoon says
You are so right!
Christina says
Hello, just wondering how long should you marinate the meat for? And if you have time to marinate longer then a few hours does it still come out okay?
Christina says
Oops I just read overnight lol. Please ignore this dumb question. Sorry for not being thorough
Haze says
Just made this dish, Wow!!! Yummy! Thank you so much for sharing the recipe.
Taming of the Spoon says
That’s great to hear Haze! So pleased you enjoyed this!
Anne Shirley says
Where do the pan juices come from? Is it from the baking sheet?
Taming of the Spoon says
Yes, the pan juices are from the baking sheet. It won’t be a lot but it will be enough to make the sauce.