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crispy vietnamese pork chops with sugared peanuts

Honestly, the extra condiments like the parsley and sugared peanuts 100% make this dish better. Don't get me wrong, the pork chops are great. They are super flavorful, tender, and juicy but adding the extra things make it so so so much better. Its like ice cream... you don't need the rainbow sprinkles but it just adds something special. You know what I mean?

When it comes to serving I find that I really like sugared peanuts the most. Its so easy and it adds a bit of sweetness, an extra crunch, and a nice nutty flavor. So even though its an extra step I smash those peanuts willingly knowing that its worth it.

As for the other condiments, parsley adds a nice brightness and the lime adds a nice acidic element to it. If you don't have these guys on hand it okay but if you do I 100% recommend it!


For the pork chops:

  • 1 pound of pork chops (bone in)

  • 2 tablespoon of fish sauce

  • 2 tablespoon rice vinegar

  • 1 shallot, thinly sliced

  • 2 teaspoon soy sauce

  • 1 teaspoon of sesame oil

  • 1 tablespoon brown sugar

For serving (all optional):

  • 1/4 cup of peanuts

  • 1 tablespoon of sugar

  • A handful of parley, chopped

  • Pickled daikon & carrots

  • Limes


For the pork chops:

  1. In a plastic bag or a bowl combine all the ingredients and let marinate for 30 minute or up to 1 day.

  2. Once the pork chops are done marinating get a heavy bottom pan and put in 1 tablespoon of oil and turn to high heat. For pan reccomdations I would go with a cast iron! I have a link at the very bottom of this recipe for the exact cast iron I used if you are interested in one!

  3. Once the pan is hot enough place the pork chops down in a nice even layer. Every surface of the pork chop should be touching because you want to sear the pork chops not boil them.

  4. After 4 minutes are up, flip the pork chops over and repeat for another 4 minutes.

  5. Take out of the pan and repeat if necessary. Otherwise top with your topping and get ready to eaaattttt!

For the sugared peanuts:

  1. On a cutting board give the peanuts a nice rough chop. You don't want to bite into a huge peanut by itself but you also don't want peanut dust. Any where in between these two are perfect.

  2. Then transfer the chopped peanut into a bowl along with a tablespoon of sugar and give it a good mix.

  3. Serve with your pork chops!


Products that helped me create this recipe!

What's Included: 1- 24 ounces bottle of fish sauce

Almost all asian grocery store should have fish sauce but just incase you don't live near an asian grocery store and are planning to make this dish here is an amazon link to purchase some. This actually the exact same one I used in this recipe and have always used for any Vietnamese recipe!

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My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

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