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Tuesday, January 5, 2010

Vietnamese Glazed Pork Chops

We got a new cookbook over the holidays. American Express gave away the 2009 Food and Wine Annual Cookbook to card members who were willing to pay shipping. We are always easily persuaded to indulge in free cookbooks, so we signed up and have been pleasantly surprised. The book now has lots of little post it pages on recipes that we'd like to try in the future.

This was Bob's first effort. I have learned from him to love Vietnamese food. This dish reminded me of a pork chop that we've eaten at our favorite New York Vietnamese restaurant, Saigon Grill on the upper west side. We tried a similar dish at a restaurant in Salt Lake last week. While Bob felt that these pork chops weren't perfect for the dish (they were a little on the thick side), I thought the flavor was remarkable. We cut the meat into strips to make it easier to manage with chopsticks.

Vietnamese Glazed Skinny Pork Chops
(Serves 4)
2 Tablespoons vegetable oil
1/4 cup honey
1/4 cup Asian fish sauce (available at Asian or international grocery stores)
4 garlic cloves, minced
2 medium shallots, very finely chopped
2 teaspoons freshly ground pepper
8 think-cut pork loin chops on the bone (about 6 ounces each)
1/4 cup chopped salted peanuts

In a large bowl, combine the vegetable oil with the honey, fish sauce, garlic, shallots and pepper. Add the pork chops, turn to coat thoroughly with the marinade and refrigerate over night.

Light a grill. Lightly season the pork chops with salt. Brush the grill with oil and cook the pork chops over very high heat until nicely charred and just cooked through, about three minutes per side. Scatter the peanuts on top and serve right away over Jasmine rice.