Vietnamese Pork Chops (Air Fryer or Grilled)

• servings: 2 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

4 thin bone-in pork chops (about 1/4-inch thick)

2 ½ Tbsp minced lemongrass

4 cloves garlic (minced)

2 tsp onion powder

3 Tbsp fish sauce

1 Tbsp dark soy sauce

2 Tbsp soy sauce

1 Tbsp oyster sauce

1 ½ Tbsp honey

1 ½ Tbsp sugar

1/2 lime (juiced)

1/4 cup fish sauce

1/3 cup water

3 Tbsp sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 red bird’s eye chili (Thai chili, minced)

1 clove garlic (minced)

Directions

Use the blunt side of the knife (back of the knife) to gently pound and tenderize the pork chops. Then, cut small slits on along the edges of the pork chop to prevent curling when cooking

In a large bowl, add pork chops, lemongrass, garlic, onion powder, fish sauce, dark soy sauce, regular soy sauce, oyster sauce, honey, sugar, and lime juice. Mix well to coat evenly. Cover and marinate for at least 30 mins up to overnight preferred.

While pork chops are marinating, make the Vietnamese dipping sauce by combining fish sauce, water, sugar, lime juice, rice vinegar, Thai chili, and garlic in a jar. Mix well to combine. Set aside.

Preheat air fryer to 425F. Add pork chops in a single layer without overcrowding (cook in batches if needed). Air fry for 12-14 minutes depending on thickness.See below notes for alternate cooking methods.

Plate the pork chops with steamed rice, fresh or pickled veggies on the side, and a fried egg on top. Serve with the dipping sauce and enjoy!

Nutrition

• Calories: 642 kcal
• Total Fat: 19 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Cholesterol: 180 mg
• Sodium: 6285 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 1 g
• Total Sugars: 43 g
• Protein: 65 g