VIETNAMESE PORK CHOPS WITH GINGER RICE

Vietnamese Pork Chops with Ginger Rice image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons packed brown sugar
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
2 tablespoons finely chopped fresh lemongrass (or 1 tablespoon grated lemon zest)
2 cloves garlic, grated
1 shallot, finely chopped
4 thin bone-in pork chops (about 4 ounces each)
1 cup jasmine rice
1 2-inch piece ginger, peeled and grated (about 2 tablespoons)
1/2 cup roughly chopped fresh mint
2 Persian cucumbers, diced
Kosher salt and freshly ground pepper

Steps:

Combine 1/4 cup water with the brown sugar, soy sauce, fish sauce, lemongrass, garlic and shallot in a shallow dish. Add the pork chops and turn to coat. Let marinate 15 minutes.
Meanwhile, cook the rice as the label directs, adding the grated ginger to the water.
Preheat the broiler. Remove the pork chops from the marinade; transfer to a broiler pan (reserve the marinade). Broil until the pork is charred and cooked through, 6 minutes. Transfer the marinade to a skillet; add 1/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until thickened, about 3 minutes.
Fluff the rice with a fork and stir in the mint and cucumber; season with salt and pepper. Serve the pork with the rice and pan sauce.

Nutrition Facts : Calories 410 calorie, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 780 milligrams, Carbohydrate 48 grams, Fiber 2 grams, Protein 29 grams