Best 3 Vietnamese Pork Chops With Pickled Watermelon Recipes
Embark on a culinary journey to Vietnam with our Vietnamese Pork Chops with Pickled Watermelon recipe. This tantalizing dish combines the savory flavors of grilled pork chops with the refreshing tang of pickled watermelon, creating a harmonious balance of flavors.
The pork chops are marinated in a fragrant blend of lemongrass, garlic, ginger, and fish sauce, infusing them with a delectable umami richness. Once grilled to perfection, the pork chops acquire a beautiful charred exterior while maintaining a juicy and tender interior.
Complementing the savory pork chops is the pickled watermelon, a delightful side dish that adds a pop of sweetness and acidity to the meal. The watermelon is pickled in a mixture of vinegar, sugar, and spices, resulting in a vibrant and flavorful condiment that perfectly complements the richness of the pork.
This recipe also includes instructions for making a simple nuoc cham dipping sauce, a ubiquitous Vietnamese condiment made from fish sauce, lime juice, sugar, and garlic. This versatile sauce adds an extra layer of flavor and depth to the pork chops and pickled watermelon, enhancing the overall dining experience.
Whether you're a seasoned home cook or a novice in the kitchen, our Vietnamese Pork Chops with Pickled Watermelon recipe is sure to impress your taste buds and transport you to the vibrant streets of Vietnam. So, gather your ingredients and embark on this culinary adventure today!
VIETNAMESE PORK CHOPS
Provided by Bon Appétit Test Kitchen
Categories Pork Sauté Meat Pork Chop Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 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 1/4 cup, 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.
VIETNAMESE PORK CHOPS WITH PICKLED WATERMELON
This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.
Provided by Susan Spungen
Categories Dinner Buffet Watermelon Arugula Summer Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 18
Steps:
- Pork Chops:
- Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, at least 1 hour.
- Prepare grill for medium-high heat.
- Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
- Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
- Salad:
- Heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
- Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
- Serve pork chops with watermelon salad topped with fried shallots.
VIETNAMESE PORK CHOPS (SườN NướNG)
Steps:
- Rinse pork chops under running water and lightly scrub with salt. Pat dry with paper towels.
- Combine all marinade ingredients in a medium mixing bowl and stir to combine and dissolve sugar and MSG. Then add the Marinade Aromatics.
- Marinade the pork chops in a bowl or bag in the fridge for at least 3 hours, but ideally overnight.
- Remove the chops from the marinade and discard the extra liquid--you can keep the aromatics on that stuck to the chops though.
Nutrition Facts : Calories 373 kcal, Carbohydrate 12 g, Protein 35 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 101 mg, Sodium 1593 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
Tips:
- For the tastiest pork chops, choose thick-cut chops (at least 1 inch thick) with a good amount of marbling.
- Don't overcrowd the pan when searing the pork chops. This will prevent them from cooking evenly.
- Cook the pork chops over medium heat until they are cooked through, but still slightly pink in the center. This will ensure that they are juicy and tender.
- The pickling liquid for the watermelon can be made ahead of time and stored in the refrigerator for up to 2 weeks.
- The pickled watermelon is a great way to add a sweet and tangy flavor to the pork chops.
- Serve the pork chops with rice, noodles, or vegetables for a complete meal.
Conclusion:
Vietnamese pork chops with pickled watermelon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are juicy and tender and the pickled watermelon adds a sweet and tangy flavor. This dish is sure to be a hit with your family and friends!
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