Fire up the grill to make these juicy charred pork chops infused with a bright citrusy marinade that pulls inspiration from the flavors of Filipino Inihaw Na baboy. Serve with jasmine rice and grilled scallions for a complete meal with big flavor.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/4 cup sugar
- 1/2 teaspoon red pepper flakes
- 3 cloves garlic, finely chopped
- 4 bone-in pork blade chops (1/2 inch thick; 6 to 7 ounces each)
- 1 lemon, halved
- 2 bunches scallions, trimmed
- 2 tablespoons vegetable oil, plus more for the grill
- Kosher salt and freshly ground pepper
- 1 cup jasmine rice
Instructions
- Combine the vinegar, soy sauce, fish sauce, sugar, red pepper flakes and garlic in a medium bowl and stir until the sugar is dissolved. Transfer 1/4 cup sauce to a small bowl and set aside for serving.
- Combine the pork chops and remaining sauce in a 1-gallon zip-top bag. Squeeze in the lemon juice and add the squeezed lemon halves; seal the bag. Let marinate 20 minutes at room temperature, massaging the pork every 5 minutes. Toss the scallions with the vegetable oil on a plate and season with salt and pepper.
- Meanwhile, cook the rice as the label directs. Preheat a grill or grill pan to medium high.
- Remove the pork chops from the marinade, pat dry and season with salt and pepper. Oil the grill or grill pan, add the pork and grill until just cooked through, 3 to 4 minutes per side. Transfer to a plate to rest. Grill the scallions, turning, until marked and wilted, 1 to 2 minutes. Divide the rice, scallions and pork chops among plates. Serve with the reserved sauce.
Nutrition Facts
| Calories | 520 |
| Total Fat | 23 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 87 milligrams |
| Sodium | 456 milligrams |
| Carbohydrates | 44 grams |
| Dietary Fiber | 1 grams |
| Protein | 31 grams |
| Sugar | 5 grams |
Reviews
This is a really great start to the recipe, and I really recommend it. The big thing is to keep it to a Filipino style is to use a lighter vinegar like a sugar vinegar or a rice vinegar rather then an apple cider vinegar.
Wish I could have been there
I love Filipino flavors and absolutely crave some of their dishes but this recipe missed the mark by a long shot! The unique balance of sweet & sour was off…salt, savory, texture, and umami was missing. The apple cider vinegar was too pronounced for sure. I’m no expert in the Filipino flavor profile but I have tasted enough excellently prepared Filipino dishes that I am able to recognize authenticity when I taste it. My advice is to ignore this recipe. It’s not worth the effort.
This is an easy meal to prepare and quite tasty. Will make again.
Easy peasy. And flavor galore. We let the chops marinate longer than 20 minutes. 1/2 hour in the fridge and then 20 minutes at room temp. We also gave a quick simmer to the remaining 1/4 cup of marinade to reduce it a bit and burn off some of the vinegar. And we used brown rice. All good. We’ll make this again. This would be great with pork steaks too. If we do that, we’ll let it marinate overnight.
Made this using the broiler and both times I have made it they have been great. Subtle, but very flavorful.
I pan seared the pork chops and cooked them in the oven with the scallions and they turned out really good (I don’t have a grill). The marinade is delicious.
I made these pork chops on an indoor grill and they turned out well. Very flavorful and moist. I did not serve with the grilled scallions or rice, but had a side of roasted broccoli instead. The quick marinade is perfect for a weeknight.