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Vietnamese Pork Chops on a plate
Stroller Envy

Vietnamese Pork Chops

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Prep Time 15 minutes
Cook Time 10 minutes
Draining, marinating or resting 2 hours 5 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons fish sauce
  • 2 limes, juiced
  • 2 tablespoons granulated monk-fruit blend measured cup-for-cup like sugar
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 stalk lemongrass, tender center minced, optional
  • 1 tablespoon avocado oil
  • 6 pork chops 1/2 inch thick, about 5 oz each

Method
 

  1. Whisk 3 tablespoons fish sauce, juice of 2 limes, 2 tablespoons monk fruit sweetener (or preferred low-carb sweetener), 3 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 minced lemongrass stalk (optional but recommended), and 1 tablespoon avocado oil in a medium bowl.
  2. Place 6 thin-cut pork chops, about ½-inch thick, in a large zip-top bag or shallow dish.
  3. Pour the marinade over the pork chops, making sure they're fully coated.
  4. Seal; refrigerate at least 2 hours, preferably overnight, turning occasionally.
  5. Keep refrigerated until the grill is ready.
  6. Heat a grill pan or outdoor grill to high heat.
  7. Remove chops, shaking off excess marinade; discard marinade.
  8. Grill chops 3-4 minutes per side until nicely charred and cooked through to 145°F internally.
  9. Rest 5 minutes before serving.
  10. Serve with vegetables of your choice.

Notes

Equipment: grill or grill pan, instant-read thermometer.
Serving size: one 6th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.