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Sheet pan of pork chops with blue napkin, fork, and knife in the front and dish of scallion oil and glasses of white wine in the background.

Vietnamese Pork Chops

  • Author: Taming of the Spoon
  • 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.


Scale

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
  • ¼ teaspoon chili garlic sauce
  • 1 teaspoon finely minced garlic, optional
  • 4 tablespoons fish sauce
  • 1 tablespoon white vinegar
  • 2½ tablespoons fresh lime juice

For serving

  • Steamed rice
  • Sliced cucumbers
  • Carrot ribbons
  • Sliced tomatoes

Instructions

For the pork chops

  1. 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.
  2. Prep oven: Heat oven to 400 degrees F.
  3. 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.
  4. Remove pork chops: Remove the pork chops from the oven. Set aside.
  5. 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 (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

  1. 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)

  1. Make sauce: Mix the sugar and water together in a medium bowl until all the sugar is dissolved. Stir in remaining ingredients.

For serving

  1. 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.

Recipe for pork chops from An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen.

Keywords: vietnamese pork chop recipe, how to cook vietnamese pork chops