Vietnamese Pork Chops
These Vietnamese Pork Chops are a savory and delicious entrée to serve your family! Served with steamed rice and fried eggs, these pork chops are sure to be a hit!
- Contains Fish
- Contains Soy
Ingredients
- 1 cup water, divided, for steaming
- 4 pork chops, bone in, 1/2 inch thick
MARINADE
- 2 tablespoons fish sauce
- 2 tablespoons premium oyster sauce
- 1/2 teaspoon kosher salt
- 1 teaspoon dark soy sauce
- 1/4 cup granulated sugar
- 1 medium shallot, peeled, mince
- 6 garlic cloves, peeled, minced
- 1/4 teaspoon ground black pepper
NUOC MAM SAUCE
- 1/2 cup warm water or coconut water
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 1/8 cup lime juice
- 6-7 garlic cloves, minced
- 1-3 Thai chilies, minced
TO SERVE (optional)
- Steamed rice
- Sliced cucumbers
- Pickled veggies
- Sunny side up egg
Instructions
Step 1
In a large bowl, add all ingredients for the marinade and stir to combine. Dip the pork chops in the marinade and coat on both sides. Transfer the pork chops to a large resealable plastic bag, then add the remaining marinade. Place the bag in the fridge and allow to marinade overnight, at least 12 hours.
Step 2
Pour 1/2 cup water into the pot. Place the Cook & Crisp Basket in the pot, and place the pork chops in the basket.
Step 3
Plug thermometer into unit, then place the Foodi Smart Thermometer in the center of the thickest pork chop.
Step 4
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, then select PRESET. Use the right arrow to select PORK, then use the arrows to the left to select MEDIUM doneness.
Step 5
When cooking is complete, remove the pork from the basket and transfer to a plate or cutting board to rest. Repeat steps 2-4 with remaining pork chops.
Step 6
When cooking is complete, allow pork to rest, then slice and serve with nuoc mam sauce and toppings as desired.