Vietnamese-Style Pork Chops with Ginger Rice
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 410 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 80 milligrams
- Sodium
- 780 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 2 grams
- Protein
- 29 grams
- Total: 40 min
- Inactive: 20 min
- Cook: 20 min
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.