These spicy pork chops are an easy, flavorful main course. The blend of spices is sweet and warm, and the flavors really get down into the scored pork. I like the addition of sliced green onions at the end, as it gives it a fresh, oniony bite at the end. They probably aren’t a recipe I’d make again, but they were good.
Vietnamese-Spiced Pork Chops
Cooking Light October 2003
Smooth this sweet-hot rub into the scored surface of the chops. Serve with rice.
Yield: 4 servings (serving size: 1 pork chop)
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons ground coriander
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 tablespoon bottled minced ginger
2 teaspoons bottled minced garlic
Sliced green onions (optional)
Lightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.
Calories: 199 (29% from fat) Fat: 6.4g (sat 2.1g,mono 2.7g,poly 1g) Protein: 25.3g Carbohydrate: 9.2g Fiber: 1.1g Cholesterol: 62mg Iron: 1.4mg Sodium: 491mg Calcium: 42mg
MacGourmet Rating: 3 Stars