About 3-5 cuts per chop, about 1″ deep each. These chops are something I used to eat all the time during late night food outings and it’s a dish that was the bulk of what Mom sold at her restaurant–so you bet I got some tips from her on this recipe! Prepping the pork chopsĪ cool trick for these “Asian pork chops” is to snip the pork chops around the edges like these. It comes with veggies and a lil’ bowl of dipping fish sauce on the side which goes great with Sambal Oelek (my choice!) or fresh chilies if you prefer. Grilling adds an amazing aroma and sear, and as if the chops aren’t flavorful enough, they’re topped with scallions & oil. The marinade adds a ton of garlicky, lemongrassy flavor that pairs great with the pork chops. In the end, you get amazingly browned and very flavorful chops that taste like grilled chops.This quintessential rice dish of Vietnamese pork chops is packed with flavor, super easy to make, and a crowd pleaser! This bi-directional heat heats a pork chop from both sides at the same time, evaporating liquids instantaneously, and creating a grill-like environment.
And you get the intense heat from the broiler heating element. You see, cast iron gets really hot and slowly releases heat to meat, browning it very nicely from the bottom. No matter what, the grill-like browning just wasn’t there. I’ve tried broiling on a cooling rack set on top of a baking sheet but didn’t quite like the results either. The top may get some browning but it won’t be as dramatic, and once you flip the chop, the wet bottom, now facing up, won’t brown at all. You won’t get nice caramelization or browning with this kind of broiling. This will immediately cool the pan to about 200F. You see, when broiling on a baking sheet or a pan juices will collect at the bottom as the liquid released by meat won’t be able to evaporate quickly enough. When broiling meats, poultry or fish, I now use a cast iron pan or a griddle. A little kick from cayenne pepper was a great touch as I love food to have a touch of heat. The color of the finished meat was outstanding and the flavors were amazing. I never tried it on pork chops so I actually got pretty excited at the opportunity. I had half a spice jar of it sitting on the counter top after using in another recipe the day before and I immediately thought of using it. To season the meat I used homemade Creole seasoning mix which is great for pork and other meats.
This allows the chops to get a beautifully caramelized crust before the inside starts to become over-cooked. I like it when pork chops are thick, at least 1 1/4 inches. On my way home after work, I stopped by a local supermarket to pick up some groceries and saw a pack of two great looking, nicely-marbled, thickly cut pork chops. What really makes these broiled pork chops really is the homemade Creole seasoning that adds a ton of flavor and broiling on a cast iron pan or a griddle.
This recipe is exactly that: a quick broil under high heat that takes just a few minutes per chop side, resulting in tender and very juicy meat. From start to finish, broiled pork chops is one of the easiest and tastiest pork chop recipes there is. Pork chops are usually best when cooked fast over high heat.
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