Caramelized Vietnamese pork chops with salad

Prep 15 min
Total 30 min
Serves 4

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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

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