Serves 5
20 min
Crispy Vietnamese Pork Chops with Sugared Peanuts
Recipe GLPR952bcebf8d6a39
Golden-seared bone-in pork chops glazed with a savory-sweet Vietnamese sauce of fish sauce, rice vinegar, and brown sugar, topped with caramelized peanuts. Served with fresh herbs and pickled vegetables for a bright, authentic Southeast Asian main course.
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Ingredients
1 pound bone-in pork chops
2 tablespoons fish sauce
2 tablespoons rice vinegar
1 shallot, thinly sliced
2 teaspoons soy sauce
1 teaspoon sesame oil
1 tablespoon brown sugar
1 tablespoon granulated sugar
1/4 cup roasted peanuts
Handful of fresh parsley, chopped (optional)
Pickled daikon and carrots (optional)
Lime wedges (optional)
Directions
Combine fish sauce, rice vinegar, soy sauce, and brown sugar in a small bowl, stirring until the sugar dissolves completely. Set the glaze aside.
In a separate small bowl, combine granulated sugar and roasted peanuts. Mix well to coat the peanuts evenly and set aside.
Heat sesame oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the pork chops in the skillet. Sear for 5–6 minutes on the first side until deeply golden and crispy.
Flip the pork chops and cook the other side for 4–5 minutes, or until the internal temperature reaches 145°F and the surface is golden.
Pour the prepared glaze over the pork chops and scatter the sliced shallots around them. Cook for 1–2 minutes, tilting the pan occasionally to coat the chops in the glaze.
Transfer the pork chops to a serving platter. Sprinkle the sugared peanuts over the top and drizzle with any remaining pan sauce.
Garnish with fresh parsley if desired. Serve immediately with pickled daikon and carrots and lime wedges on the side.
