Vietnamese pork chops are pork steaks marinated with fish sauce, lemongrass, garlic, and a little sugar, then seared until browned and coated in a glossy glaze. Recipes vary by region and household, but this savory-sweet version is easy to make in a skillet and is especially good with rice, pickles, and fresh herbs.
Ingredients
- 4 bone-in or boneless pork chops, about 1 inch (2.5 cm) thick and 2 pounds (900 g) total
- 3 tablespoons (45 ml) fish sauce
- 2 tablespoons (25 g) packed light brown sugar
- 1 tablespoon (15 ml) soy sauce
- 2 tablespoons (30 ml) water
- 1 tablespoon (10 g) finely minced fresh lemongrass, tender inner portion only
- 3 garlic cloves (about 9 g), finely minced
- 1 small shallot (about 30 g), finely minced
- 1 tablespoon (15 ml) fresh lime juice
- ½ teaspoon (1 g) freshly ground black pepper
- 1 tablespoon (15 ml) neutral oil, such as canola or avocado oil, for the pan
- 2 tablespoons (6 g) thinly sliced scallions, for serving (optional)
Instructions
- Make the marinade and reserve some for the glaze. In a medium bowl, stir together the fish sauce, brown sugar, soy sauce, water, lemongrass, garlic, shallot, lime juice, and black pepper until the sugar dissolves. Transfer about one-third of this mixture to a small covered container and refrigerate it; this clean portion will become the glaze. Do this before the pork goes into the bowl, so the finishing sauce never touches raw meat.
- Marinate the pork for 1 hour. Add the chops to the remaining marinade and turn them to coat all sides. Cover and refrigerate for 60 minutes. If the chops are very thick, make a few shallow cuts through the fat around the edges so they lie flat as they cook. Avoid cutting deeply into the meat, which can let the juices escape. Do not leave the pork at room temperature to marinate.
- Prepare the chops for searing. Take the pork from the refrigerator while you set up the skillet, then lift each chop from the marinade and let excess liquid drip back into the bowl. Pat the surfaces lightly with paper towels; they should be coated but not wet. Wet, sugary marinade can steam the meat and scorch before the center cooks. Discard the marinade that held the raw pork. Set a clean plate nearby for the cooked chops.
- Sear in batches. Heat a large heavy skillet over medium-high heat for about 2 minutes, then add the oil and swirl to coat. Arrange two chops in the pan without crowding them. Sear for about 4 minutes on the first side and 3 to 5 minutes on the second, adjusting the heat if the sugar darkens too quickly. Transfer them to the clean plate and repeat with the remaining chops. Thin chops may cook faster; thicker ones may need extra time, so use temperature rather than color alone to judge doneness.
- Check the temperature and make the glaze. Insert an instant-read food thermometer sideways into the center of the thickest chop, avoiding bone. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork. Once the chops reach that temperature, transfer them to the plate and let them rest for 3 minutes. Pour the reserved marinade into the skillet and bring it to a full simmer, scraping up browned bits. Simmer for 2 to 3 minutes, stirring, until slightly syrupy. If it becomes sticky before the chops finish resting, stir in a teaspoon or two of water.
- Glaze and serve. Return the chops and any juices on the plate to the skillet. Turn them once or spoon the sauce over the top until each chop has a thin, shiny coating. Serve right away with the remaining glaze and scallions. The sauce should cling to the meat, not form a thick, hard candy shell; take the pan off the heat as soon as the chops are coated.
Tips
- Use fresh lemongrass if you can. Trim away the dry outer leaves and mince only the tender inner stalk. If fresh lemongrass is hard to find, use 1 teaspoon (5 g) lemongrass paste in the marinade. It gives a similar citrusy aroma but is usually softer and less fibrous; check the label because some pastes are salted, and reduce the fish sauce slightly if yours is notably salty.
- Choose chops of even thickness. Chops around 1 inch (2.5 cm) thick are easier to sear without drying out. Bone-in chops can take a little longer than boneless ones, and the meat near the bone may cook more slowly. If the chops vary in size, check each one separately and remove it when it reaches the safe temperature.
- Control the heat around the sugar. Brown sugar helps create the caramelized surface, but it can burn if the skillet is too hot or if the marinade is left thickly coating the meat. Start at medium-high to brown, then lower the heat if the edges turn dark before the center is ready. Keep the reserved glaze at a simmer rather than a hard boil.
- Make ahead without marinating too long. Mix the marinade and refrigerate the clean reserved portion up to a day ahead. For best texture, marinate the chops for about 1 hour; up to 4 hours is practical, but a much longer soak can make the salty, acidic surface of the pork overly firm. Always keep marinating meat refrigerated.
Serving Suggestions
Serve each chop over steamed jasmine rice so the grains catch the salty-sweet glaze. For a more complete Vietnamese-inspired plate, add quick-pickled carrot and daikon, sliced cucumber, and a handful of cilantro or mint. The crisp vegetables and herbs balance the rich pork, while a small bowl of extra sauce lets everyone add more to taste. A lime wedge is useful if diners prefer a brighter, sharper finish.
These chops also work well with broken rice, rice noodles, or a simple bowl of greens. If serving noodles, keep the sauce modest and add fresh herbs, cucumber, and shredded lettuce so the plate does not become too heavy. For a casual meal, slice the rested chops across the grain and tuck them into baguettes with pickled vegetables and herbs. Keep the glaze on the side until serving so the bread stays pleasantly crisp rather than soggy.
Variations
Use a grill: Grill the marinated chops over medium-high heat, turning as needed to prevent flare-ups from the sugar. The timing depends on thickness and grill temperature, so check the center with a thermometer and follow the same 145°F (63°C) target and 3-minute rest. Warm the separately reserved glaze in a small saucepan until it simmers, then brush it on near the end rather than letting sugary sauce drip into the flames.
Adjust the sweetness: For a less sweet, more savory chop, reduce the brown sugar to 1 tablespoon (12 g). The glaze will be thinner and less lacquered, but the fish sauce, garlic, and lemongrass will still come through. For a deeper molasses note, use dark brown sugar in the same quantity; it can darken faster, so keep a close eye on the pan.
Change the citrus or heat: If lime is unavailable, use the same amount of lemon juice, which tastes a little less floral. Add ½ teaspoon (2 g) finely minced fresh chili or a pinch of red pepper flakes for gentle heat. For a fish-sauce substitute, use 2 tablespoons (30 ml) soy sauce plus 1 tablespoon (15 ml) water, but expect a less distinctive savory flavor; taste the glaze before serving and do not add extra salt automatically.
Storage and Reheating
Refrigerate cooked pork within 2 hours of cooking in a shallow, airtight container. It keeps for 3 to 4 days in the refrigerator. Store leftover glaze with the chops if you want the meat to stay moist, or keep it separately if you prefer the browned surface to remain less saucy. For longer storage, freeze the cooled chops and sauce in a freezer-safe container for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator rather than on the counter.
Reheat gently in a covered skillet over low heat with a spoonful of water, turning once and adding a little more liquid if the glaze becomes sticky. You can also microwave portions covered in short intervals, turning or rearranging them between intervals. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Reheating too long can dry pork out, so stop once it reaches that temperature and serve immediately.
Frequently Asked Questions
Can I use boneless pork chops?
Yes. Boneless chops work well, especially when they are about 1 inch (2.5 cm) thick. They may cook more quickly than bone-in chops, so begin checking their temperature early. Remove each chop as soon as its center reaches 145°F (63°C), then give it the full 3-minute rest.
Can I marinate the pork overnight?
An hour is enough to flavor the surface, and up to 4 hours in the refrigerator is a reasonable longer option. Overnight marinating is not ideal for this mixture because fish sauce and lime can make the outer layer too salty or firm. If you need to prepare ahead, mix the marinade and reserve the clean glaze earlier, then add the pork closer to cooking time.
Why is my glaze burning?
Brown sugar can scorch in a very hot pan, particularly when thick marinade clings to the chops. Pat away excess marinade, sear over medium-high rather than maximum heat, and lower the burner if the pan smokes or the sugar turns very dark. Simmer the reserved sauce only until it thickens slightly; it will continue to cling as it cools.
Can I cook the chops without a cast-iron skillet?
Yes. A heavy stainless-steel or other sturdy skillet works. Nonstick pans can also cook the pork, although they may produce less browning, so follow the pan maker’s heat guidance and avoid overheating it. Whatever pan you use, leave space around the chops and cook in batches if needed.
Can I prepare the glaze from the marinade that touched the raw pork?
It is simpler and safer to reserve a clean portion before adding the meat, as this recipe directs. Discard marinade that held raw pork rather than using it as a finishing sauce. If you forgot to reserve some, do not serve it as-is; it must be brought to a full boil and cooked thoroughly, but the separate clean portion gives more predictable flavor and texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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