Description
A tender and savory Vietnamese pork chop ready in just 20 minutes!
Ingredients
Scale
- 1 thumb size ginger, peeled and grated
- 2 cloves garlic, minced
- 3 tablespoons vegetable oil
- Juice of 1 lime
- 1 lime, cut into wedges
- 3 tablespoons fish sauce
- 4 pork chops
- 1 medium size tomato, finely sliced
- 1 English cucumber, finely sliced
- 1/2 red onion, sliced into thin half moons
- handful cilantro, leaves picked,
- Cooked rice, to serve with
Instructions
- In a mixing bowl, whisk the ginger, garlic, 2 tablespoons oil, juice of 1 lime and fish sauce. Pour marinade in a Ziploc bag or tupperware and add pork chops. Coat the pork chops evenly and refrigerate for at least 1 hour.
- In a pan on medium high heat, add 1 tablespoon oil and pork chops. Cook for a few minutes until pork chops are cooked through. Turn the heat off and transfer to a plate
- Serve with a few slices of tomatoes, cucumber and onion. Squeeze a little lime on and top with cilantro.
- Serve with rice.
Notes
Keep the pork chop in storage container and refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 pork chop
- Calories: 406
- Sugar: 2.6g
- Sodium: 1195mg
- Fat: 18.8g
- Saturated Fat: 11.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 11.4g
- Fiber: 0.5g
- Protein: 48.5g
- Cholesterol: 132mg
