Vietnamese-Style Pork Chops
I found this in Bon Appétit and it’s yet another tasty way to marinate meat and have it waiting for you in the freezer – enjoy!
1 small shallot (or about a third of a red onion), finely minced
1/3 c. packed brown sugar AND 1/4 c. fish sauce
2 T. unseasoned rice vinegar AND 1 t. freshly ground black pepper
4 – 1-inch thick cut pork chops (they recommend bone-in)
salt to season prior to cooking
lime halves for serving
Whisk together the 5 marinade ingredients, lay the pork chops in a shallow dish, pour the marinade over and turn to coat the chops, then leave them to marinate for about 20 minutes at room temperature. Alternatively, if you’ve purchased a large pack of pork chops from Costco, get one set ready for dinner and tuck a second set, with marinade, into a freezer Ziploc for another time.
Heat up your grill (or a large skillet over medium-high heat) and grill or cook the chops (after lightly seasoning them again with salt), turning as needed, until the internal temperature is around 140. Allow the chops to rest for about 10 minutes before cutting into them. If you wish, bring the marinade to a boil in a small pot and simmer until reduced to about a 1/4 cup. Serve the pork chops with the hot marinade as a dipping sauce and fresh limes.