Recipe: Crack the code for the tastiest caramelized, pan-fried pork chops

By Gretchen McKay, Pittsburgh Post-Gazette
Pork is a versatile and nutritious alternative to chicken or beef, lending itself to everything from stir-fries and tacos to gyoza and barbecue sandwiches. Yet when it comes to one of its most recognizable and popular cuts, the humble pork chop, it can also be a bit frustrating.
Because it’s such a lean source of protein, with less marbling than a shoulder cut, pork chops cook pretty quickly. In fact, they’re ready so quickly that it’s super easy to overcook them, resulting in a dish that’s dry, tough and hopelessly chewy.
This Vietnamese American dish from “Top Chef” alum Tu David Phu’s new cookbook, “The Memory of Home,” cracks the code. I’ll go as far to say they might be the easiest and tastiest pork chops I have ever made.
While the chops are pan-fried, they’re first marinated overnight or all day in a savory-sweet mix of fish and oyster sauces, honey, garlic, shallot, lemongrass and five-spice powder.
When the meat hits the hot pan, the marinade — bursting with umami — quickly caramelizes as it cooks, creating both a wonderful char on the chops and a sticky, garlicky sauce to spoon over it. It also helps keep the meat both tender and juicy.
Once the chops are removed, day-old rice is added to the hot pan of pork drippings. As it cooks, it absorbs all the flavor along with any bits of browned pork that stuck to the pan. Fabulous!
I served it, as suggested, sliced across the grain into chop stick-friendly pieces, with cherry tomatoes and thin slices of cucumber.
Serves 4, PG tested
For marinade
3 tablespoons fish sauce
3 tablespoons oyster sauce
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon minced shallot
1 teaspoon minced lemongrass
1/4 cup sliced green onions, white and green parts
1 teaspoon five-spice powder
1 tablespoon sugar
2 tablespoons orange marmalade or honey
1 teaspoon sesame oil
For dish
4 bone-in pork shops, cut 1/2-inch thick
2 tablespoons neutral oil, such as vegetable
2 1/2 cups day-old rice
Sliced cucumber and whole cherry tomatoes, for garnish
DIRECTIONS
— “The Memory of Taste: Vietnamese American Recipes from Phu Quoc, Oakland and the Spaces Between” by Tu David Phu and Soleil Ho (Random House, $32.50)
©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.