Vietnamese-Spiced Pork Chops

  • iThrowLikeaGirl Posted: 06/15/09
    Worthy of a Special Occasion

    Absolutely fantastic. Made it with coconut rice as another reviewer suggested. I plan to try the rub with catfish later this week!

  • carolfitz Posted: 03/27/10
    Worthy of a Special Occasion

    Quick & easy rub. Grilled chops on the George Foreman. Served with white rice and CL's grilled pineapple salsa (Mar '10). Attractive presentation and very tasty.

  • sifullerton Posted: 08/15/10
    Worthy of a Special Occasion

    With so many 5 stars I thought this must be a winner ... it went wrong for me on so many levels that I wouldn't even attempt to try it again :(

  • MegLee Posted: 05/30/09
    Worthy of a Special Occasion

    LOVED THIS RECIPE. The flavors were outstanding. On the downside, I have discovered that I do not like pork, so I will be trying this spice rub on chicken. I also added about 1 t. of turmeric too, to the rub, for a little different kick!

  • fishies3 Posted: 11/18/09
    Worthy of a Special Occasion

    Amazing. My pork chops were really thick so they took way longer to cook, but the taste of the rub was fantastic! I made coconut rice and peas and it all was great. I would have loved if they had a sauce recipe to go along with the rub recipe since the rice was a bit dry.

  • love2coooook Posted: 11/13/09
    Worthy of a Special Occasion

    This is ouuuutstanding! Absolutely love it and have made it at least 3 times per month since discovering it. The flavors are excellent and come together to quickly! Great weeknight meal served with steamed rice and a veggie. Also add a splash of soy sauce a squeeze a lime into the pan for extra flavor at the end as other reviewers have suggested.

  • Dougboy Posted: 08/26/09
    Worthy of a Special Occasion

    I loved the rub in this recipe. It compliments the pork well and really gives you that asian experience. Absolutely make this again and again.

  • Run4Cupcakes Posted: 11/29/09
    Worthy of a Special Occasion

    Meh. It tasted fine but wasn't worth the effort of making up the rub. We've had better pork dishes from CL that we'll stick with instead.

  • VanCanCook Posted: 07/13/10
    Worthy of a Special Occasion

    This recipe was so easy to make. i marinated the porks for 15 mins before cooking it. i allowed the porks to carmelized each side and it was so good! had it with rice and green beans.

  • Nouna03 Posted: 07/22/10
    Worthy of a Special Occasion

    This was so easy, quick and tasy! I didn't have any ginger but thought it still tasted great. Can't wait to try this rub again with ginger next time, and maybe even on chicken! I would absolutely recommend this recipe!

  • Jazzy1 Posted: 04/07/12
    Worthy of a Special Occasion

    The flavors were wonderful. I truly enjoed the chops. Followed recipe exactly. Marinated overnight. Chops formed a wonderful crust and gave off a great aroma. The aroma called my husband to the kitchen. This is definitely a keeper.

  • Cheriwan Posted: 06/18/12
    Worthy of a Special Occasion

    I'm not sure why this isn't 5 stars for all - but this recipe rocked. It was quick, easy and we loved it. The rub doesn't even have to be on for long to get outstanding flavor in this usually blase cut of meat. We served with a compsed Vietnamese inspired salad (think: bhan mi veggies) and some sticky rice. It was healthy, in our calorie range (450 ish with the salad and rice per person) and very satisfying - which is what I'm always looking for in our light meals. I suggest the pan be hot (and use a seasoned cast iron if you have it) - and really pay attention to your thickness on the chops - less than 1/2" thick only needs about 3 min per side. Superb!

  • ysdanielsong Posted: 05/23/13
    Worthy of a Special Occasion

    loved how easy/quick! yummy with coconut rice. will def make again!

  • CarrieLMB Posted: 12/12/13
    Worthy of a Special Occasion

    Quick and easy recipe with nice flavor

  • ctom73 Posted: 01/11/14
    Worthy of a Special Occasion

    this recipe was great! hubby and kiddos loved the pork chops and chicken coated with this rub. more importantly, the rub was very easy to make! i marinaded the meat for about 25 minutes. my only question is- how do i prevent freshly minced garlic and ginger (part of the rub) from burning and creating a "burnt" crust on meat?

advertisement

More From Cooking Light