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 (also known as fish sauce or Nuoc Cham), 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
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.