Vietnamese Pork Chops with Roasted Vegetables
Easy and flavorful pork chops with lemongrass marinade paired with roasted vegetables. Authentic Vietnamese cuisine in 30 minutes, making this a perfect meal for busy nights.
Ingredients
Pork Marinade- marinate overnight
- 5 thin boneless pork loin chops
- 1 3-inch lemongrass stalk cut in thirds and sliced
- 1 shallot thinly sliced
- 3 garlic cloves minced
- 1 tablespoon fish sauce
- 1 tablespoon coconut aminos or soy sauce
- 1 tablespoon avocado oil or olive oil
- ½ tablespoon sesame oil
- 1 tablespoon honey
- ¼ teaspoon ground black pepper
Roasted Vegetables
- ½ tablespoon avocado oil or olive oil
- 1 tablespoon sesame oil
- ½ tablespoon coconut aminos or soy sauce
- ½ teaspoon fresh ginger minced or grated
- 2 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 oz baby bok choy trimmed, leaves separated
- 4 medium carrots peeled and thinly sliced
- 4 oz green beans trimmed and halved
Instructions
Marinade
- In a gallon size resealable bag combined the pork marinade ingredients (lemongrass, shallot, garlic, fish sauce, coconut aminos, avocado oil, sesame oil, honey, and black pepper). Seal the bag, shake well to combine the ingredients, then add the pork chops. Reseal it (removing as much air as possible), shake the bag to coat all the pork chops in the marinade. Place in the refrigerator to marinate for at least 2 hours or as long as overnight (the longer the better! I marinate mine overnight). Flip the bag over once half way through the marinating time.
Roasted Vegetables
- Preheat oven to 425F and lightly spray a large sheet pan with cooking spray or line with parchment paper.
- In a large bowl, combined avocado oil, sesame oil, coconut aminos, ginger, garlic, salt, and pepper. Add vegetables and stir to combine, ensuring all the vegetables are coated in the oil mixture. Place vegetables in a single layer on the prepared sheet pan.
Cooking
- Bake vegetables for 10 minutes. Gently stir the vegetables, and bake another 10 minutes.
- Meanwhile, heat a grill pan on medium heat. Add 1/2 tablespoon of oil. Once oil has heated, add pork chops ensuring you leave the shallots and lemongrass behind in the marinade (discard marinade) and cook 3 minutes on each side, until browned and cooked through.
Notes
*Optional cooking method- Feel free to cook the pork chops on the sheet pan with the vegetables. Cook the vegetables for 10 minutes, gently stir the vegetables and push them to the sides of the pan making room for the pork chops. Add the pork chops and cook for 5 minutes. Flip the pork and cook for an additional 5 minutes.