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Pork Chops with Caramel Marinade

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About the book

Pork Chops with Caramel Marinade

From An: To Eat

CALLED SUON NUONG IN VIETNAM, this dish is traditionally served over rice with pickled vegetables, although my father often adds a sunny-side-up egg, too, breaking it into the rice as he eats. While it’s traditionally grilled until golden and then brushed with the roasting sauce toward the end of cooking—we prefer a slightly
different method. Our secret to cooking a pork chop without drying the meat lies in the roasting and then searing method outlined below.


3 pounds 1/2-inch-thick pork chops, preferably still on the bone
4 tablespoons canola oil
2 tablespoons honey
2 tablespoons finely chopped garlic
2 tablespoons finely chopped shallots
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon fish sauce
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter, optional
2 tablespoons scallions in hot oil

1 ) To make the marinade: In a large bowl, mix together the oil, honey, garlic, shallots, oyster sauce, hoisin sauce, fish sauce, black pepper, and 4 tablespoons of water. Add the pork chops, cover the bowl, and let the pork chops marinate in the refrigerator overnight.
2 ) Preheat the oven to 400°F.
3 ) Remove the pork chops from the bowl and discard the marinade. Place the pork chops in a roasting pan and cover the pan with foil. Transfer the pan to the oven and roast the pork for 15 to 20 minutes. Remove the pork chops from the oven but reserve the sauce in the pan.
4 ) Heat a large skillet over high heat. Add the roasted pork chops and sear them for 2 minutes on each side until golden. Pour 2 tablespoons of the
roasting pan sauce (or more if you like more sauce) over the pork chops and cook for another 30 seconds, allowing the sauce to reduce. Stir in the butter, if desired. Serve hot.

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