Vietnamese-Spiced Pork Chops

This has been a staple in our house since 2003.  I always use fresh minced ginger and garlic.  We like to grill the chops on our Traeger.  Wonderful flavors and so easy.

This was so easy to fix and very flavorful. I've prepared it twice already this month. The only change I made to the recipe was lowering the cooking temperature slightly (between medium and medium high) this helped the brown sugar not to burn. My husband really loved it too, so that's an extra plus for me to fix it again. :-D

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?

Quick and easy recipe with nice flavor

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

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!

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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.

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