Dress with peanut sauce or a vinaigrette with 3 tablespoons olive oil, 1 tablespoon lime juice, 1-2 teaspoons fish sauce or 3/4 teaspoon soy sauce, 1 small garlic clove (minced), and 1/4 teaspoon pepper. A quick marinade of garlic, sugar, lime and fish sauce infuses the pork chops with incredible flavor.

On a Salad: On a base of greens (spring mix, Romaine, and or Asian greens) add a little shredded cabbage, any of the previously mentioned veggies, sliced pork chops, wonton crisps, and sliced red chilis.

When cooled, thinly slice the pork chop as well and combine in a bowl with cooked soba noodles, veggies, and peanut sauce. Carrots, red cabbage, cucumber, peppers, bean sprouts, etc. Thinly slice veggies of your choice and macerate by adding a sprinkle of salt and massaging until softened.

Soba Noodles: When cooled, thinly slice the pork chop.

One of the BEST leftover meals ever! It’s quick, easy, and so refreshing. Once you have all the ingredients prepped, it’s a quick assembly (great for a day or two’s worth of lunch). Add a few leaves of cilantro and cooked rice noodles and roll tightly.

Spring rolls: Place a few slices of pork chop, carrot, cabbage, and/or cucumber on top of a dampened sheet of rice paper.

There are several dishes you could make (especially with leftovers!) including:

We normally serve Vietnamese pork chops with multigrain rice and some sort of side veggie like stir-fried broccoli, snow peas, or bok choy. This recipe is super quick and easy to prepare, so it’s a great option for meal prep. What You Can Make with Vietnamese Pork Chops Marination allows the flavors to absorb and lime juice time to tenderize the meat, so it does make a difference. At least 25-30 minutes if you’re in a pinch. These Vietnamese pork chops take less than 40 minutes to make from start to finish although, if you have the time, I highly recommend marinating it a couple of hours or a day ahead.

Add in a little sugar and fish sauce to balance out the flavors, and you would think it came out of a restaurant kitchen! I love using citrus juices in any meal, it brings a bright punch of acidity and works wonders in tenderizing meat, especially with lean cuts like pork loin. This Vietnamese pork chop recipe is the perfect balance of sweet, sour, and salty.