Take a trip to little Hanoi from the comfort of your kitchen with these Vietnamese Pork Chop with Scallion Oil with Amanda Vuu!

Thick, succulent pork chops are seasoned with plenty of salt and freshly cracked black pepper. They are seared to perfection and then the pan is deglazed with fish sauce to make the juiciest, savory chop. The chops are drizzled with a salty, savory scallion oil once they have been roasted to golden perfection. Serve these umami bomb pork chops with a bed of steaming, fragrant jasmine rice or cauliflower rice.

Ingredients

For the scallion oil

• 1 cup sliced scallions (white and green parts)

• 3 tbsp O-Live Mild & Fruity Olive Oil

• ½ tsp kosher salt

For the pork chops

• 1.5 pound thick cut center pork chops bone-in (2” thick bone-in chops)

• 3/4 tsp kosher salt

• 1/4 tsp freshly cracked black pepper

• 2 tbsp Mild & Fruity O-live oil

• 1 ½ tbsp fish sauce

Preparation

1. Slice the scallion, utilizing both the green and white parts. Preheat a small saucepan over medium heat until hot. Add the olive oil and then immediately add the sliced scallions. Remove the pan from the heat and toss the scallions in the oil. Add the kosher salt and stir well. Set aside.

2. Preheat an oven to 400 F. Then preheat a large nonstick, ovenproof skillet over medium-high heat. Allow the skillet to heat for one minute or so until hot. 

3. While the skillet is preheating, season the pork chops with salt and pepper on both sides. Once the skillet is hot, add in 2 tbsp olive oil and swirl the pan to coat it. Add the pork chops to the pan, making sure they do not touch each other (this creates the best sear). Sear on the first side for 3-4 minutes on medium-high heat, turning the heat down to medium might be necessary if you see smoke. Don’t push the heat too high when using olive oil. Flip the chops and sear on the second side for 2-3 minutes. 

4. Add the fish sauce and move the chops around in the pan to pick up all the tasty brown bits. Place the pan with the chops into the oven for 5-7 minutes or until the internal temp of the meat reaches 150 F.

5. Top each pork chop with a generous amount of scallion oil and serve with jasmine rice or cauliflower rice.