Vietnamese pork chops to go with your slaws

All this talk of Asian-inspired slaws made me need to write down my pork marinades. Now you have something to go with them!

I make these all the time. I am pretty lazy and never remember to marinate them overnight (which makes them great, so don't skip it) so now I actually make a lot at one time and freeze a few bags of the pork chops in the marinade. All I have to do is defrost and grill them.

I serve these with steamed rice or soba noodle salad and one of the Asian slaws or as the meat on Bahn Mi sandwiches (Sriracha + mayo = mmmm).

Vietnamese pork chops
2 tbsp vegetable oil
1/3 cup honey
1/4 cup fish sauce
4 garlic cloves, minced
2 medium shallots, minced
2 tsp ground black pepper
8 thin center cut pork chops (I have also used sliced pork tenderloin with success)

In a zip lock or large bowl, combine oil, honey, fish sauce, garlic, shallots and pepper. Add the pork chops and marinate/ refrigerate overnight.

Grill 3 min per side. Don't overcook them, but you want them to be a little burny on the edges. That's the caramelizy goodness.