Vietnamese Pork Chops Recipe (Com Sườn Nướng)

Photo of Vietnamese Style Pork Chops with rice, fried egg and coleslaw

This is how I make Vietnamese Pork Chops – caramelized & slightly charred. Try it out – its easy!

(makes 3 adult servings)

  • 454g pork shoulder, skin removed
  • 2 tsp corn stach
  • 30g minced garlic*
  • 30g honey
  • 1 tbsp unflavored oil
  • 1/2 tsp sugar
  • 1/2 tsp black pepper
  • garnish: sliced green onions


  1. Slice pork shoulder into 1/4 inch thick slices. Use butterfly technique to cut larger pieces.
  2. Sprinkle cornstarch on pork slices. Evenly coat each slice.
  3. Marinade: In a bowl, mix honey, oil, sugar, black pepper and garlic.
  4. Add pork slices into the marinade. Evenly coat each slice.
  5. Preheat pan on medium high heat.
  6. Add oil to hot pan.
  7. Place pork slices onto pan. No overlapping.
  8. When one side is slightly charred and crispy, flip to the other side.
  9. Place pork slices on parchment paper or oven safe rack.
  10. Broil pork slices at 500F/230C for 1 – 2 mins until sizzling.
  11. Sprinkle green onion slices on pork.
  12. Ready to serve with hot steamed rice, fried egg and pickled carrots and daikon. Or if you are untraditional like me, I serve it with coleslaw instead of pickled veg.