VIETNAMESE PORK CHOPS - SUON NUONG
Delicious grilled or pan-seared delectable, sweet and savory pork chops that are restaurant worthy. They are perfect for any weeknight dinner and ready under just a few minutes on the grill.
Provided by Lane
Categories Pork Dishes
Time 6h30m
Number Of Ingredients 9
Steps:
- In a food processor, finely mince the shallots, garlic, and lemongrass together.
- Add the mixture into a large bowl or Ziploc bag. Add in palm sugar, brown sugar, salt, and fish sauce.
- Under cold running water, rinse pork chops to get rid of any debris. Using a paper towel, pat dry the pork chops.
- Add the bone-in pork chops into the mixture. Let it marinade for at least 6 hours in the fridge.
- Remove the pork chops from the bowl or bag. Discard the extra marinade liquid. Allow the pork chops to come to room temperature.
- Grill or pan fry with vegetable oil the pork chops until the thickest part of the pork chop reads 140°F - 145°F.
- Remove the pork chops from the heat and onto a plate. Quickly cover with aluminium foil to trap the heat and allow the pork chops to continue cooking. Let rest for 5 minutes prior to serving with a bowl of rice and vegetables.
Nutrition Facts : Calories 716 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 204 milligrams cholesterol, Fat 49 grams fat, Fiber 1 grams fiber, Protein 54 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 1159 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
PORK CHOPS WITH GARLIC AND ONIONS (SUON UOP HANH TOI NUONG)
Make and share this Pork Chops with Garlic and Onions (Suon Uop Hanh Toi Nuong) recipe from Food.com.
Provided by _Pixie_
Categories Pork
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil.
- Pour over chops in a shallow dish.
- Let marinate 3 to 4 hours, turning meat occasionally.
- Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked.
- Slice into bite sizes pieces before serving.
SUON NUONG (VIETNAMESE PORK CHOPS)
Make and share this Suon Nuong (Vietnamese Pork Chops) recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/2 cup of sugar in a 1-qt heavy bottomed saucepan over medium-high heat, swirling pan often, until sugar dissolves and turns to liquid caramel.
- Remove from heat; add 1/4 cup boiling water. Return pan to heat; cook, swirling pan gently, until caramel dissolves in water.
- Remove from heat and let cool.
- Transfer to a food processor along with remaining sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; puree until smooth.
- Place pork chops in a 9″ × 13″ baking dish and pour over puree; cover with plastic wrap and chill overnight.
- Heat a 12″ cast-iron grill pan over high heat. Working in batches, add chops; cook, turning once, until charred in spots and cooked through, about 2 minutes. Serve immediately with rice and chili-garlic sauce.
SUON NUONG (VIETNAMESE PORK CHOPS) RECIPE - (5/5)
Provided by 5har0n_nguy3n
Number Of Ingredients 10
Steps:
- 1. In blender or food processor, combine sugar, shallots, lemongrass, oil, soy sauce, fish sauce, pepper, and garlic; purée until smooth. Place pork chops in a 9″ × 13″ baking dish and pour over purée; cover with plastic wrap and chill at least 1 hour or overnight. 2. Heat a 12″ cast-iron grill pan over high heat, or preheat BBQ. Working in batches, add chops; cook, turning once, until charred in spots and cooked through, about 2 minutes. Serve immediately with rice and chili-garlic sauce.
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- Mix together the marinade ingredients and smear it over the pork chops. Marinate for a minimum of 20 minutes.
- Preheat the oven to 200°C (390°F) and place the pork chops on a grill rack with the drip tray underneath. Tip: if the pork chops were in the fridge while marinating, take them out 20 minutes prior to cooking to reach room temperature again, otherwise they will be tough when cooked.
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- Rinse the pork chops under cold running water and pat them dry with paper towels. Make 3-4 tiny slits on the connection tissue between the meat and fat and without cutting through meat.
- Transfer pork chops and marinade sauce into a large Ziploc or bowl. Massage to combine. Marinate in the fridge for 12 hours or up to overnight. Remove the pork chops from the marinade sauce. Discard the extra liquid. Let the meat sit out on the counter for 15 minutes before cooking.
- Preheat a grill pan to medium high. Grease, and cook the pork chops for 4 minutes per side or until lightly charred on both sides and an instant-read the deepest part of a chop registers anywhere between 140°F-145°F. Remove from the grill. Place the meat on a cutting board, cover loosely with foil, and let rest for 5 minutes before serving.
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