Vietnamese Pork Chops


Day 31 –  All of this shelter-in-place is starting to feel, well, normal. Some days it seems like this is the way it has always been and always will be.  And other days it seems like this has just been a horrible dream. Today is a good day for me. I am beginning to see the upside of having us all together. My office is getting cleaner, our kitchen is bit by bit getting cleaned out, our basement…. With next week’s furlough for my wife I have asked her to clean out the garage and start on our yard. We never use our backyard because the way our house is set up you have to leave the house go around the side yard to a gate to get in the yard. There is no direct access from the house to the yard.

We have celebrated Easter, a birthday, and the start of Spring all while in the house. Yes, they have all been “different” than they used to be but they were wonderful too. Being together with no where else to go has forced us to rethink what these days are really about. Mindfulness is easier with nothing to distract you.

We still have quite a bit of pork in our freezer. It was very inexpensive so we stocked up on some really nice pork chops.

Verdict:

My family loved this dish. I was okay with it. The pork was good but it had a bit of a bitter undertone (the fish sauce) for me.

I served this with Amish noodles with Parmesan and butter and Italian green beans.

Vietnamese Pork Chops

  • Servings: 4-6 large
  • Difficulty: easy
  • Print

Ingredients:

  • 1 1/2 – 2 pounds thick cut pork chops or steaks
  • 4 tablespoons brown sugar
  • 2 garlic cloves, crushed or chopped finely
  • 1/2 teaspoon black pepper
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons fish sauce
  • 2 tablespoons oil

Directions:

  1. Cut the pork steaks into pieces about 3 to 4 inches big if they are overly large. Set aside.
  2. Put the brown sugar and crushed garlic into a bowl and stir well. Add the pepper, soy sauce, fish sauce, and oil and combine well. You want the sauce to be as smooth as possible.
  3. Add the pork, and turn to coat well. Cover and set aside to marinate for 1 hour.
  4. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Transfer to a plate, loosely cover with foil for 5  minutes before serving.

2 Comments Add yours

  1. I have everything on hand….except the pork chops. lol 🤣

    Liked by 1 person

    1. koolaidmoms says:

      Isn’t that how it always goes!

      Liked by 1 person

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