Vietnamese Grilled Pork Chops

Vietnamese Grilled Pork Chops

Serves 4

A quick marinade of lime, fish sauce and fresh chiles makes these luscious chops a summertime classic. The marinade creates a flavorful crust on the chops while keeping the inside nice and juicy. Make a little extra marinade to toss with sliced cucumbers for an easy side.

  • 4 (9- to 10-ounce) bone-in pork chops, each about 1-inch thick
  • Juice of 2 limes
  • 3 tablespoons fish sauce
  • 2 Thai chiles (or other small, hot chiles), seeded and minced
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
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Place pork chops in a baking dish just large enough to hold them in a single layer. In a small bowl, whisk together lime juice, fish sauce, chiles, garlic and sugar. Pour the mixture over chops and turn to coat. Cover and refrigerate at least 1 hour and up to 1 day, turning chops occasionally.

Prepare a grill for medium-high heat cooking. Remove chops from marinade and discard marinade. Grill chops, turning once, until just barely pink in the center (145°F internal temperature), about 5 minutes per side. Let chops rest 5 minutes before serving.

Nutritional Info: 
Per Serving:310 calories (160 from fat), 18g total fat, 4g saturated fat, 95mg cholesterol, 180mg sodium, 1g carbohydrate (0g dietary fiber, 0g sugar), 14g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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