Vietnamese Pork Chops with Ginger Rice

Total Time:
40 min
Inactive:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons packed brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons finely chopped fresh lemongrass (or 1 tablespoon grated lemon zest)
  • 2 cloves garlic, grated
  • 1 shallot, finely chopped
  • 4 thin bone-in pork chops (about 4 ounces each)
  • 1 cup jasmine rice
  • 1 2 -inch piece ginger, peeled and grated (about 2 tablespoons)
  • 1/2 cup roughly chopped fresh mint
  • 2 Persian cucumbers, diced
  • Kosher salt and freshly ground pepper
Directions
  • Combine 1/4 cup water with the brown sugar, soy sauce, fish sauce, lemongrass, garlic and shallot in a shallow dish. Add the pork chops and turn to coat. Let marinate 15 minutes.

  • Meanwhile, cook the rice as the label directs, adding the grated ginger to the water.

  • Preheat the broiler. Remove the pork chops from the marinade; transfer to a broiler pan (reserve the marinade). Broil until the pork is charred and cooked through, 6 minutes. Transfer the marinade to a skillet; add 1/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until thickened, about 3 minutes.

  • Fluff the rice with a fork and stir in the mint and cucumber; season with salt and pepper. Serve the pork with the rice and pan sauce.

  • Photograph by Ryan Dausch


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