Sunday Supper: Vietnamese-Style Pork Chops With Caramel Sauce Recipe

1. 1

   Place the pork chops between two sheets of plastic wrap, leaving a large margin or wrap around chops. Pound pork flat with a meat pounder or rolling pin until about 1/8 inch thick. Halve the chops lengthwise and place them in a bowl.

2. 2

   In a heavy saucepan over medium heat, cook the sugar, dry and without stirring, until it starts melting. Keep cooking, now stirring occasionally with a wooden spoon, until it melts into a caramel.

3. 3

   Add the shallots, lime juice, fish sauce, and salt. The caramel will harden, but keep cooking, now stirring constantly, until it dissolves and the shallots soften, about 2 minutes. Pour this sauce over the pork, tossing until meat is coated.

4. 4

   Lightly oil a grill pan and heat it over medium-high heat until hot but not smoking (or, in this case an electric grill press). Cook the pork in batches, turning once, until just cooked through, about a minute a side.

* Per serving · 4 servings · Values may vary.

No additional tips available.