Thin-Thin Vietnamese Pork Chops Recipe

Well I have. It happened after this meal of Thin-Thin Vietnamese Pork Chops and Broccoli Slaw which I served along side a big platter of sliced garden tomatoes and golden watermelon. It was a good meal because no one in my family complained- for a change. The butcher at my local grocery store will cut pork chops very thin for me. A thin chop is perfect on the grill, done in 8 minutes and remains so juicy and tender. These can be rubbed or marinated with any variety of seasonings.

I made two versions, one a regular American style rubbed with a chipotle spice blend, seared, then brushed with barbecue sauce, the other a Vietnamese flavored chop, which hands down was my favorite. They tasted very much like the little red barbecue ribs you get from Asian restaurants.

By Robin

Thin-Thin Vietnamese Pork Chops

Ingredients:

4 large cloves garlic, chopped
5 T. fish sauce
4 T. mirin
1 pound thinly sliced (1/4 inch) bone-in pork chops
1/4 cup hoisen sauce

Directions:

Mix first 3 ingredients in a small bowl, pour into a zip top bag and add pork chops. Mix well so that all sides of pork chops are coated. Marinate 2-24 hours in refrigerator. Prepare grill and get it very hot. I use a charcoal grill so I have no idea how hot mine was. Using tongs place pork chops on hot grill. Sear for one minute on each side then grill each side brushed with hoisen sauce for 2-3 minutes. Do not grill more than 4 minutes on each side or they will be overcooked. Remove from grill onto platter and cover with foil and let rest 5-10 minutes before eating. Serves 4.

NOTE- You may want to double this recipe as these are very delicious and everyone may want two chops!

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