Vietnamese Pork Chops


  • 1 thumb size ginger (peeled and grated)
  • 2 cloves garlic (minced)
  • 3 tablespoons vegetable oil
  • 1 lime (juiced)
  • 1 lime (cut into wedges)
  • 3 tablespoons fish sauce
  • 4 pork chops
  • 1 medium size tomato (finely sliced)
  • 1 English cucumber (finely sliced on the bias)
  • 1/2 red onion (sliced into thin half moons)
  • handful cilantro (leaves picked)
  • long grain rice


  1. In a mixing bowl, whisk 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.
  2. 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
  3. Serve with a few slices of tomatoes, cucumber and onion. Squeeze a little lime on and top with cilantro.
  4. Serve with rice.
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