Caramelized Vietnamese pork chops with salad

Prep 15 min
Total 30 min
Serves 4



3 tbsp
brown sugar
3 tbsp
unseasoned rice vinegar
2 tbsp
1 tbsp
minced garlic
1 tbsp
finger chili or jalapeño, sliced
fast-fry boneless pork chops, (425 g)
2 1/2 tbsp
canola oil, divided
Campari tomatoes, cut into wedges
mini cucumbers, thinly sliced


  • COMBINE sugar, vinegar, fish sauce, garlic, lemon zest and jalapeno in a casserole dish, reserving 2 tbsp. Add pork and let stand at room temperature for 20 min, turning often.
  • WHISK reserved marinade mixture with 1 tbsp of the oil in a large bowl. Toss with tomatoes and cucumber.
  • HEAT 1 tbsp of the oil in a large non-stick frying pan over medium-high. Add pork in 2 batches. Cook until no pink remains, 1 min per side. Transfer to a cutting board.
  • HEAT remaining 1/2 tbsp oil in a clean frying pan. Crack eggs into pan and cook until done to your liking. Slice chops and serve topped with an egg and salad.


Calories 355
Protein 34 g
Carbohydrates 17 g
Fat 17 g
Fibre 1 g
Sodium 816 mg
Excellent source of vitamin B6

How to peel your garlic

Issue: March 2017

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