Vietnamese Pork Chops Recipe

Vietnamese Pork Chops

The Spruce / Leah Maroney

Prep: 10 mins
Cook: 15 mins
Marinating: 30 mins
Total: 55 mins
Servings: 4 servings
Nutrition Facts (per serving)
439 Calories
28g Fat
22g Carbs
25g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 439
% Daily Value*
Total Fat 28g 36%
Saturated Fat 6g 30%
Cholesterol 70mg 23%
Sodium 1485mg 65%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 2%
Total Sugars 10g
Protein 25g
Vitamin C 2mg 11%
Calcium 62mg 5%
Iron 4mg 23%
Potassium 673mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Take your go-to weeknight protein to the next level with these mouthwatering Vietnamese pork chops. They're full of salty, sweet, and tangy flavors, heightened by the uniquely fragrant profile of the lemongrass. Once you learn how to prep this simple herb, you'll want to use it all the time!

This recipe comes together quickly. You can serve the pork chops alongside warm white rice or flat rice noodles. You can also serve it with classic Vietnamese condiments like pickled carrots and nuoc cham, a tangy Vietnamese dipping sauce. Extra hoisin sauce is always welcome, and Sriracha doesn't hurt either!


  • 4 boneless center-cut pork chops

  • 2 stalks lemongrass

  • 2 tablespoons fish sauce

  • 3 tablespoons hoisin sauce

  • 1 teaspoon white vinegar

  • 2 tablespoons granulated sugar

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 clove garlic, minced

  • 1/4 cup oil, for frying

  • Chopped scallions, or chives, for garnish

Steps to Make It

  1. Gather your ingredients.

    Vietnamese Pork Chops
     Leah Maroney
  2. Place pork chops in a shallow bowl or a plastic bag. Make sure either is large enough to fit the marinade as well.

    Peel the outer coarse layers of the lemongrass away. After removing the root, finely chop the bottom third of each stalk.

    Vietnamese Pork Chops
     Leah Maroney
  3. Whisk together the fish sauce, hoisin sauce, vinegar, sugar, salt, black pepper, and minced garlic with the lemongrass. Whisk in a tablespoon of water as well.

    Vietnamese Pork Chops
    Leah Maroney 
  4. Pour the marinade over the pork chops. Cover with plastic wrap and allow them to marinate for thirty minutes in the refrigerator.

    Vietnamese Pork Chops
    Leah Maroney 
  5. Heat up the oil in your skillet to a medium-high heat. Add the pork chops in a single layer. If they don't fit in a single layer, fry them in batches.

    Vietnamese Pork Chops
     Leah Maroney
  6. Fry on one side until browned, about four minutes. Flip and continue frying on the second side until browned and cooked through. Add the rest of the marinade to the pan and allow it to reduce and thicken slightly.

    Vietnamese Pork Chops
     Leah Maroney
  7. Serve the pork chops immediately on top of rice or rice noodles with a sprinkle of scallions or chives.

    Vietnamese Pork Chops
    Leah Maroney 


  • Whisk in a tablespoon of cornstarch to the marinade before adding it back to the pan to thicken. This will create a thicker, glossier sauce.


  • You can grill these pork chops instead of pan-frying them. You can thicken the marinade in a separate pan on the stovetop or grill or just don't add the extra marinade at the end. They will be delicious either way.
  • The flavor from the grill adds a great dimension to the pork chops and is the perfect choice for the summer months when it's too hot to cook inside!
  • You can marinate the pork chops for up to four hours before cooking. Too much longer and the meat will start to "cure" in the acidic vinegar.

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