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    Home » Pork » Sườn Nướng (Vietnamese Grilled Pork Chops)

    Published: Sep 27, 2021 · Last Modified: Sep 27, 2021 by Jeannette ·

    Sườn Nướng (Vietnamese Grilled Pork Chops)

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    Sườn Nướng on a plate with scallion oil on it.
    Close up of Sườn Nướng on a plate with scallion oil on it.
    Sườn Nướng on a plate.

    Sườn Nướng are the smoky Vietnamese Grilled Pork Chops that’ll take any BBQ to the next level! The meat’s marinated in fragrant aromatics, brushed with a honey pepper glaze, then grilled until golden and sizzling.

    Make it a signature Cơm Tấm combo using our Steamed Egg Meatloaf, Shredded Pork Skin, Pickled Vegetables and Vietnamese Dipping Sauce recipes!

    Sườn Nướng on a plate with scallion oil on it.

    A recipe to add to your weekly rotation

    I can’t count the number of times I’ve ordered Cơm Tấm Sườn Bì Chả and wished there was a second (or third) piece of deliciously grilled Sườn Nướng. I’d even go so far as to say that Vietnamese Pork Chops are so good they could be served as a meal on their own.

    And if you make it at home, you certainly can make that happen. It’ll be even better because you’ll get to watch them come out fresh, hot and bubbling!

    Each piece cooks just as pork belly in a noodle salad would – absolutely glorious with charred bits on the edges smoked like juicy flavor bombs.

    You might try to balance out the flavor with fresh crunchy cucumber slices, but you’ll definitely be going back for another bite. The blend of aromatics marinated deeply into the meat won’t let you go otherwise.

    Seriously, this is a winner of a weeknight recipe, but also terrific as a Summer grilling for any celebration banquet!

    How can I cook the meat?

    The beauty of Sườn Nướng is that you’ll have a delicious dinner no matter which way you decide to cook it.

    In our recipe, we grilled each piece in the oven because that’s what we had on hand.

    But if you have an outdoor BBQ, you can definitely get a smokiness using that instead. Give them a few minutes to develop a beautiful char on each side, then you’re ready to go.

    Another alternative is to cook with the pan. Keep the heat on high, toss on the pork for a minute or two on each side and you’ll end up with very succulent pan fried Vietnamese Pork Chops!

    Close up of Sườn Nướng on a plate with scallion oil on it.

    Why this recipe works

    • Brushing on the sweet and savory honey pepper glaze helps to develop a golden char.
    • The combination of lemongrass, red shallots and garlic infuses into the Sườn Nướng for a deeply aromatic flavor.
    • Grilling for just a few minutes on each side keeps the everything tender and juicy.

    What you’ll need

    For the marinade

    Dishes of light soy and oyster sauces, chopped red shallots, lemongrass and garlic, oil, fish sauce, five spice powder, pepper, brown sugar, salt and chicken bouillon powder along with a colander of pork chops.

    About the ingredients

    All of the Sườn Nướng seasoning is to be added to taste. For instance, if you prefer it more peppery, then add more pepper. Likewise, if the lemongrass flavor is too strong for you, then use less of that.

    For the glaze

    Dishes of oyster and light sauce sauces along with honey and pepper.

    About the sauces

    The glaze ends up being a mixture of sweet and salty flavors. If you like to on the sweeter side, use more honey to achieve that.

    How to make this recipe

    Marinade for pork chops in a bowl.

    Preheat the oven to 200°C (390°F). 

    Meanwhile, mix together the lemongrass, red shallots, garlic, five spice powder, chicken bouillon powder, sugar, salt, pepper, oyster sauce, light soy sauce, fish sauce and oil.

    Pork chops marinating in a bowl.

    Smear the sauce over the pork chops, rubbing it in well to cover all the meat. Marinate for a minimum of 20 minutes.

    Marinated pork chops on a grill rack.

    After the 20 minutes, place the marinated pork chops on a grill rack with the drip tray underneath.

    Pro Tip: If the chops were in the fridge while marinating, take them out 20 minutes prior to cooking to reach room temperature again, otherwise they will be tough when cooked.

    Pork chops in an oven.

    Cook the pork in the oven for 5 minutes, then flip and cook for another 5 minutes.

    A brush brushing on a glaze for pork chops in an oven.

    Brush the glaze over the cooking meat and grill for 2 minutes before repeating on the other side.

    Let the Sườn Nướng turn golden brown then serve with rice or enjoy as is!

    Recipe FAQs

    Can I substitute the meat for another protein?

    You sure can! Our Sườn Nướng recipe will work with chicken, fish and beef. You can even make it vegetarian with mushrooms or firm or fried tofu.

    Can I make this in an air fryer?

    That’s certainly possible. Set it to 200°C (400°F) and coat the rack with an oil spray to prevent it from sticking. You’re looking at about 10-15 minutes cooking time on one side, then 5-10 minutes on the other or until both sides are golden brown.

    What can I use as a substitute for lemongrass?

    It’s quite difficult to replicate that texture and flavor, but kaffir lime leaves would be fairly close. Otherwise, just skip the ingredient altogether. The flavor from the red shallots and garlic will still keep the meat aromatic.

    Tips for the best results

    • Marinate overnight. We try to do this with everything we marinate (beef, pork, chicken, fish and even tofu) to ensure the ingredients get the deepest flavor.
    • Tenderize the meat. Use a meat mallet or the back of a cleaver to hit the pork chops a few times across its surface. This will physically break down the fibers for a more tender bite – the thinner, the better!
    • Chop the aromatics finer. Unless you enjoy the big chunks, cutting the garlic, red shallots and lemongrass really fine will make its texture and flavor more seamless when the Sườn Nướng is cooked.
    • Let the meat rest before eating. As you would with steak, give it time to rest and reabsorb its juices. The rule of thumb is to let the meat rest for as long as you cook it.
    Sườn Nướng on a plate.

    More Vietnamese classics the family loves

    • Thịt Kho (Braised Pork Belly and Eggs in Coconut Water) – Juicy, succulent pork belly chunks simmered low and slow with soy eggs is the perfect way to end a day.
    • Gỏi Cuốn (Rice Paper Rolls) and Tương Chấm Gỏi Cuốn (Hoisin Peanut Sauce) – This iconic duo makes the best finger food for families, especially when you get to wrap, roll and eat all together.
    • Chả Giò (Spring Rolls) – Who doesn’t love crispy spring rolls? Make them at home to enjoy the freshest crunch stuffed with your favorite filling.
    • Bánh Bôt Loc (Shrimp and Pork Dumplings) – Crystal dumplings are always exciting to eat, but these are especially so because they’re addictively chewy and dipped in a classic dipping sauce.
    • Vietnamese Pork Mince – Enjoy this in a noodle salad, as a healthy lettuce wrap or topped over rice. You’ll appreciate just how simple and versatile this is!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Sườn Nướng on a plate with scallion oil on it.

    Sườn Nướng (Vietnamese Grilled Pork Chops)

    Sườn Nướng are Vietnamese Grilled Pork Chops that'll take any BBQ to the next level. The meat's marinated in aromatics then grilled until sizzling!
    5 from 11 votes
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 571kcal
    Author: Jeannette

    Ingredients

    For The Marinade

    • 1 kg / 2.2 lb pork chops
    • 2 red shallots (finely chopped)
    • 3 cloves garlic (finely chopped)
    • 1 stalk lemongrass (finely chopped)
    • 1 tsp five spice powder
    • 2 tsp brown sugar (or to taste)
    • 1/2 tsp salt (or to taste)
    • 2 tsp pepper
    • 1 tsp chicken bouillon powder
    • 1 tbsp oyster sauce
    • 1 tsp fish sauce
    • 1 tsp light soy sauce
    • 2 tsp cooking oil

    For The Glaze

    • 4 tsp light soy sauce (or to taste)
    • 4 tsp oyster sauce
    • 2 tsp pepper
    • 4 tsp honey (or to taste)

    Instructions

    • Preheat the oven to 200°C (390°F). 
    • Meanwhile, mix together the lemongrass, red shallots, garlic, five spice powder, chicken bouillon powder, sugar, salt, pepper, oyster sauce, light soy sauce, fish sauce and oil.
    • Smear the sauce over the pork chops, rubbing it in well to cover all the meat.
    • Marinate for a minimum of 20 minutes.
    • After the 20 minutes, place the marinated pork chops on a grill rack with the drip tray underneath.
      Pro Tip: If the chops were in the fridge while marinating, take them out 20 minutes prior to cooking to reach room temperature again, otherwise they will be tough when cooked.
    • Cook the pork in the oven for 5 minutes, then flip and cook for another 5 minutes.
    • Brush the glaze over the cooking meat and grill for 2 minutes before repeating on the other side.
    • Let the Sườn Nướng turn golden brown then serve with rice or enjoy as is!

    Notes

    • Marinate overnight. We try to do this with everything we marinate to ensure the ingredients get the deepest flavor.
    • Tenderize the meat. Use a meat mallet or the back of a cleaver to hit the pork chops a few times across its surface. This will physically break down the fibers for a more tender bite - the thinner, the better!
    • Chop the aromatics finer. Unless you enjoy the big chunks, cutting the garlic, red shallots and lemongrass really fine will make its texture and flavor more seamless when the Sườn Nướng is cooked.
    • Let the meat rest before eating. As you would with steak, give it time to rest and reabsorb its juices. The rule of thumb is to let the meat rest for as long as you cook it.
    • You can cook this recipe in the oven, over a BBQ, in a pan on a stovetop or an airfryer. Just keep in mind that the cooking times might vary depending on what you're using.

    Nutrition

    Calories: 571kcal | Carbohydrates: 10g | Protein: 73g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 985mg | Potassium: 1344mg | Fiber: 1g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    This post was originally published on 06/02/20 and updated with tips and FAQs in September 2021.

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    « Bánh Bôt Loc (Vietnamese Shrimp and Pork Dumplings)
    Steamed Eggs with Minced Pork (肉碎蒸蛋) »

    Reader Interactions

    Comments

    1. Pamela says

      February 06, 2020 at 8:44 pm

      5 stars
      These grilled pork chops are delicious and full of flavor! Love serving with rice and veggies!

      Reply
      • Jeannette says

        February 06, 2020 at 8:46 pm

        Thanks, Pamela! Great combo indeed!

        Reply
    2. Anjali says

      February 06, 2020 at 8:47 pm

      5 stars
      Love all the spices in the marinade for these pork chops!! It makes this recipe so flavorful!

      Reply
      • Jeannette says

        February 07, 2020 at 7:11 am

        Thanks, Anjali! The spices are the best!

        Reply
    3. Anita says

      February 06, 2020 at 9:06 pm

      5 stars
      I usually make these on stove top, but I’m going to steal your idea and bake in an oven instead. Less mess and less clean up. 🙂

      Reply
      • Jeannette says

        February 07, 2020 at 7:12 am

        Stove top’s amazing but it’s super easy to bake as well!

        Reply
    4. Kelly Anthony says

      February 06, 2020 at 10:17 pm

      5 stars
      This Vietnamese grilled pork chops will make a great date night dinner for me and my husband.

      Reply
      • Jeannette says

        February 07, 2020 at 7:12 am

        Yes, it’s perfect for this Valentine’s Day!

        Reply
    5. Jamie says

      February 06, 2020 at 10:34 pm

      5 stars
      This tastes just like the pork chops I order at Vietnamese restaurants! So glad I found this recipe!

      Reply
      • Jeannette says

        February 07, 2020 at 7:12 am

        Thanks, Jamie! Glad to hear that!

        Reply
    6. Huey says

      October 07, 2020 at 1:42 pm

      Can I marinade it overnight?

      Reply
      • Jeannette says

        October 07, 2020 at 5:45 pm

        You certainly can, Huey 🙂 In fact, the flavors will be much better if you do!

        Reply
    7. Jebs says

      January 19, 2021 at 5:02 am

      5 stars
      I followed this recipe to a T and it’s the best damn porkchops I’ve ever had! Thank you so much! I will be making this all the time now

      Reply
      • Jeannette says

        January 19, 2021 at 9:10 am

        That’s so wonderful to hear, Jebs! I’m glad you enjoyed them!

        Reply
    8. Valentine Dimarco says

      February 17, 2021 at 9:33 pm

      Saved as a favorite, I really like your blog!

      Reply
      • Jeannette says

        February 17, 2021 at 9:44 pm

        Thank you, Valentine!

        Reply
    9. Twee says

      April 07, 2021 at 1:03 am

      Thank you for this recipe. Before I try to make this can you clarify what this means in Step 3 of the recipe? “ Oven the pork chops for 5 minutes on either side.”

      Do you mean to brush the marinate on the pork chops on both sides after 5 minutes in the oven? Thank you

      Reply
      • Jeannette says

        April 07, 2021 at 10:55 am

        Hi, Twee! Yep, you’re exactly right. Just give them a brush after the 5 minuts of cooking or just when it has started to cook. You’re after that sweet and savory glossy glaze over the top 😀

        Reply
    10. Renee says

      September 28, 2021 at 11:37 pm

      This recipe is Bloody AMAZING!!!
      It’s even better than our favourite Vietnamese Restaurant!!!
      This recipe is on regular rotation at our house now.❤
      I serve with steamed broken rice, sliced cucumber, fried egg, pork & noodle meatloaf with egg top and nouc cham sauce…omgeee my favourite meal ever!

      Reply
      • Jeannette says

        September 29, 2021 at 3:42 pm

        That’s so wonderful to hear, Renee! Glad you liked it! That’s exactly how I would love to serve it too ;P

        Reply
    11. Sarah says

      September 30, 2021 at 12:23 pm

      5 stars
      Wow these look delicious. Love Vietnamese flavors, never thought to combine them with pork chops. Adding these to the meal plan for next week!

      Reply
      • Jeannette says

        October 01, 2021 at 3:19 pm

        Thanks, Sarah! I hope you enjoy the flavors with the pork chops!

        Reply
    12. Sarah says

      October 03, 2021 at 1:27 pm

      This looks so good! Can’t wait to try!

      Reply
      • Jeannette says

        October 04, 2021 at 3:02 pm

        Thanks, Sarah!

        Reply
    13. Bad Kitty says

      October 08, 2021 at 4:13 am

      The “pepper” in the ingredients, is that black pepper or something like cayenne pepper? Sounds delicious. Can’t wait to try this recipe.

      Reply
      • Jeannette says

        October 08, 2021 at 11:07 am

        Yep, just regular black pepper. If you can grind it fresh yourself, that would be even tastier! I hope you get to enjoy this dish soon 😀

        Reply
    14. Sylvie says

      October 10, 2021 at 6:05 pm

      5 stars
      What a gorgeous dish, so delicious and packed with flavours!

      Reply
      • Jeannette says

        October 11, 2021 at 4:44 pm

        Thanks, Sylvie! It sure does pack a lot of flavor!

        Reply
    15. Sarah says

      October 12, 2021 at 6:56 pm

      5 stars
      What a flavor combo! I actually love how these are done in the oven so you don’t have to fire up the BBQ, they look delicious!

      Reply
      • Jeannette says

        October 13, 2021 at 8:18 am

        Thanks, Sarah! They’ll work well for both but I agree that it’s great for those days when you just don’t feel like cooking outside!

        Reply

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