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Vietnamese Pork Chops

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These Vietnamese-style pork chops offer a sophisticated balance of salty, sweet and tangy flavours. The combination of fish sauce, light brown sugar and rice vinegar creates a deeply savoury marinade that caramelises beautifully in the frying pan. By piercing the meat before marinating, you ensure the aromatic shallots and black pepper penetrate deep into the thick-cut chops, resulting in a juicy and tender finish that rivals any restaurant dish.

As a high-protein main course, this recipe is ideal for those seeking a nutritious yet satisfying dinner that requires minimal preparation. If you are planning ahead, the pork can be left to marinate in the fridge for up to twenty-four hours to develop an even more robust flavour profile. Serve these chops alongside steamed jasmine rice or a fresh crunchy salad for a complete, well-balanced meal.

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Ingredients for Vietnamese Pork Chops

  • 1 small shallot, finely chopped

  • 80ml (packed) light brown sugar

  • 60ml fish sauce (such as nam pla or nuoc nam)

  • 2 tablespoons unseasoned rice vinegar

  • 1 teaspoon freshly ground black pepper

  • 4 1" thick-cut bone-in pork chops (about 1.1kg total)

  • 1 tablespoon vegetable oil

  • Kosher salt

  • Lime halves (for serving)

How to make Vietnamese Pork Chops

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Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.

Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.

Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 60ml , about 4 minutes. Serve pork chops with reduced marinade and lime halves.

DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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