- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons fish sauce
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon minced fresh ginger root
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon sesame oil
- 1 teaspoon minced shallot
- 6 cloves garlic, minced
- 1/2 onion, chopped
- 2 lemon grass, chopped
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 thin, boneless center-cut pork chops
- 1/4 cup vegetable oil
- Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
- Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.
04/14/2018
recipepes.com
Vietnamese/Chinese Pork Chops, recipe
PT15M
PT1H
5
455 calories
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