Caramelized Vietnamese pork chops with salad
0
- Prep Time15 mins
- Total Time30 mins
- Makes4 servings
Ingredients
3 tbsp brown sugar
3 tbsp unseasoned rice vinegar
2 tbsp fish sauce
1 tbsp minced garlic
1 tbsp lemon zest
1 finger chili or jalapeño, sliced
8 fast-fry boneless pork chops, (425 g)
2 1/2 tbsp canola oil, divided
4 Campari tomatoes, cut into wedges
3 mini cucumbers, thinly sliced
4 eggs
Instructions
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.
How to peel your garlic
Nutrition (per serving)
Calories 355, Protein 34g, Carbohydrates 17g, Fat 17g, Fibre 1g, Sodium 816mg.
Excellent source of vitamin B6.