- 1 small shallot, finely chopped (I don’t know what counts as “small” for shallots, but I got a little over 4 tablespoons once I finely chopped my shallot)
- 1/3 cup (packed) light brown sugar
- 1/4 cup fish sauce (such as nam pea or nuoc nam) (our bottle just said “fish sauce”)
- 2 Tbsp. unseasoned rice vinegar
- 1 tsp. freshly ground black pepper
- 4 1″ thick-cut bone-in pork chops (about 2 1/2 lb. total) (I could only find pork chops that were about 1/2-inch thick)
- 1 Tbsp. vegetable oil
- Kosher salt
- Lime halves (for serving)
- Take a dish that’s big enough to fit the pork chops in and add the shallot, brown sugar, fish sauce, vinegar, and pepper to it, stirring to combine. Take a fork and pierce your pork chops all over (so the marinade can get absorbed quicker), placing it in the fish sauce marinade. Flip the pork chops over and cover, letting them marinate at room temp. for 20 minutes, flipping them over once in a while during that time.
- Take the pork chops out of the marinade, scraping the marinade off the chops as much as possible (don’t throw the marinade away, it becomes the sauce later on). Pour the oil into a large skillet set over medium-high heat. Lightly season the pork chops with salt (I forgot to do this thankfully*). Once the oil’s hot, add the pork chops to the skillet, cooking them for about 4 minutes per side or until they look browned and are fully cooked. Take the pork chops out of the skillet and let them rest for 10 minutes before serving them.
- While the pork chops are cooking, pour the marinade into a small saucepan and bring it to a boil. Let boil for 4 minutes or until the sauce has reduced down to about 1/4 cup.
- Serve the pork chops with the reduced sauce and lime halves and enjoy !
*The marinade sauce gets saltier as it reduces so any lacking in seasoning on the pork is more than made up for with the sauce !
The pork chops didn’t have much flavor on their own (probably due to me not adding on any salt) but the sauce definitely made up for that lack of flavor ! The sauce was kind of salty so the lime halves have helped cut down on the saltiness as well as add flavor.
Recipe source unknown.
Take care everybody !