Vietnamese-Spiced Pork Chops
Vietnamese-Spiced Pork Chops recipe
Cooking Light, OCTOBER 2003
For some reason, I didn’t really taste the spices all that much. I thought with all that chile flake it would at least have some spiciness to it, but no. Scoring the chops means they cook faster than normal. Take that into consideration when you’re cooking these. I wasn’t all that impressed with the dish. I don’t know if I would make these again or not.
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Yield: 4
Vietnamese-Spiced Pork Chops
Smooth this homemade sweet-hot rub into the scored surface of the pork chops for a simple way to prepare this classic cut. Serve with rice.
Ingredients
- 1 pound boneless center-cut loin pork chops (4 chops about 1/2 inch thick)
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- ¾ teaspoon salt
- ½ teaspoon crushed red pepper
- 1 tablespoon bottled minced ginger
- 2 teaspoons bottled minced garlic
- Cooking spray
- Sliced green onions (optional)
Instructions
- Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 270Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 95mgSodium 463mgCarbohydrates 8gFiber 1gSugar 6gProtein 30g
