Vietnamese-Style Grilled Pork Chops

I love Vietnamese cuisine for its explosion of flavor combinations. Salty, sour, sweet, savory—all wrapped up in simple dishes and easy preparation. For this recipe, time is the main ingredient. Four hours will impart great flavor, but a full 24 will penetrate the chops with deliciously rich Southeast Asian taste and yield incredible tenderness in the meat.

Make this recipe when you have a chance to start it one day and finish it the next. Actual cooking time is 15-20 minutes. So it’s pretty much hands off.

Serves 4

Ingredients

• 1 serrano chile, finely chopped
• 2 garlic cloves, finely chopped
• 1/3 cup light brown sugar
• 1/4 cup fish sauce
• 2 tbsp tamari (or soy sauce)
• 2 tbsp peanut oil, plus more for brushing
• 4 bone-in pork loin chops, about 1-inch thick (2 to 2-1/4lbs total)
• sea salt

Pork Loin Chops

Preparation

1. Combine the chile, garlic, brown sugar, fish sauce, tamari, and 2 tablespoons peanut oil in a bowl, stirring well to dissolve the sugar. Place the chops in a heavy, sealable plastic bag and add the marinade. Seal and turn a few times to coat. Refrigerate at least 4 hours or overnight.

Marinade

Chops in Marinade

Marinated Pork Chops

1. Light a grill for medium-high heat with space for off-heat grilling.
2. Transfer the chops from the marinade to a plate, letting all excess drip back into the bag. Season lightly with salt.
3. Rub the grill grate with peanut oil. Grill the chops until lightly charred and just cooked through, 15-20 minutes total, turning a few times and moving off-heat as needed to prevent flare-ups. 

Beginning to Grill

After Turning

Grilled Chops

Transfer to a platter and let rest 5 minutes before serving.

Vietnamese-Style Grilled Pork Chops