Grilled Sweet Chilli Pork Chops


Not only is this the easiest grilled pork chop recipe, it is also absolutely delicious. The best part about it is that you only need 2 ingredients and it requires no marinating!

The ingredients you’ll need:

  • 4 pork chops
  • 1 cup of Sweet chilli sauce
  • THAT’S IT!

1. Fire up your grill.

2. Slather 1 Cup of sauce (more if you would like) and cover the pork chops

3. When the grill is ready, place pork chops on the grill and cover for 2-5 minutes and flip. (Grilling time will vary depending on thickness of the pork chop)

4. Take off grill and baste with more sauce to add more flavor.

5. Serve with a side of white rice and vegetables. ENJOY!


Vietnamese Braised Pork and Eggs (Thit Heo Kho)

This dish is my all time favorite.  If I could choose a Vietnamese dish that brings back fond memories of my family, it would have to be Thit Kho.  As a child, I didn’t treasure all the home cooking my mom, dad, and grandma did. It wasn’t until I grew up, went to college, joined the Air Force, and moved away from home that I realized how lucky I was. There are different variations of this recipe, but this one has been passed on to me from my Mom and I have modified it a tiny bit to make it a little healthier.  Usually this dish calls for pork belly… Instead, I use pork shoulder which has less fat on it.

The ingredients you’ll need:

  • 2 lbs pork shoulder
  • 1 can coco rico
  • 3 Tbsp fish sauce
  • 1 cup water
  • 2 Tbsp Canola oil
  • 1.5 Tbsp sugar
  • 1 medium onion (diced)
  • 3 cloves of garlic
  • 1/2 tsp black pepper
  • 1.5 tsp salt
  • 1 tsp coco caramel syrup (optional)
  • 5 boiled eggs
  1. Boil 5 eggs, peel, and set aside.
  2. Cut the pork up into 1″ pieces.
  3. Season the pork with 1.5 tsp salt and 1 tsp black pepper.
  4. Mix 3 cloves of garlic, 1 medium diced onion, and 3 Tbsp fish sauce in the pork. (I recommend using a spoon or glove to mix everything together. Fish sauce has a strong odor that you don’t want on your hands.)
  5. Heat up a heavy bottomed pan on medium and pour the oil and 1.5 Tbsp of sugar in and keep stirring until the sugar starts to caramelize. 
  6. Quickly pour the pork into the pan with the caramel and stir the pork around.
  7. Once the pork’s outer layer has been cooked, pour in the coco rico. The pork will foam, when this happens use a spoon to remove the foam. 
  8. Pour in enough water to cover the meat.
  9. Add 1 tsp of the coco caramel syrup and stir.
  10. Put a lid on and turn the heat down between low/medium and let the pork braise for 20 minutes.
  11. Place boiled eggs in and continue to cook for another 15-20 minutes.
  12. Serve over a hot bowl of rice and enjoy!

Vietnamese Caramelized Chicken (Ga Kho)

This dish is one of my favorites because I love Caramelizing. Caramelization creates a delicious sauce that is sweet, salty, savory and thick enough to nicely coat whatever you’re cooking. A lot of individuals don’t use fish sauce because they’re afraid of the smell but once they get over the smell and try it, they’re hooked. It is a vital part of this dish and you will see how delicious the outcome will be. The first time I made this for my boyfriend, even I was scared that he would think it would smell weird but instead it became one of his favorite dishes! Hope you all enjoy!

Ingredients you will need:

  • 2.5 lbs boneless skinless chicken thighs
  • 3/4 cup brown sugar
  • 1/3 cup fish sauce
  • 1/3 cup rice vinegar
  • 1/3 cup water
  • 4 cloves of minced garlic
  • 2 tbs minced ginger
  • 3/4 cup chopped sweet onion
  • 2 tbs fish sauce (marinade)
  • 1 tbs brown sugar (marinade)
  • 1 thai chili thinly sliced or crushed red peppers (optional)
  • 2 green onions, sliced about 1/2 inch
  • 1 tsp black pepper (marinade)
  • roasted sesame
  • Green onions
  • 2 Tbs cooking oil
  1. First thing you need to do is cut the chicken into bit size pieces and marinade it with 2 Tbs of fish sauce and 1 Tbs brown sugar for 10-30 minutes.
  2. Using a medium sized bowl, make the sauce by combining 3/4 cup brown sugar, 1/3 cup water, rice vinegar, fish sauce, ginger, onions, and garlic and mix until everything is incorporated. Set aside for later.
  3. Pour cooking oil onto a large pan and turn on high heat.
  4. Add the chicken and spread it out evenly.
  5. Allow the chicken to sear without touching it for a minute or so and then pour in about 1/4 of the sauce into the pan. The sauce will start to thicken and the chicken will brown after a few minutes. Check to see if it’s nicely caramelized, then turn the pieces of chicken over and pour in the rest of the sauce.
  6. Don’t be worried about the amount of liquid in the pan. The sauce will reduce into a nice thick consistency.
  7. Right before you turn off the heat toss in the chiles and green onions.
  8. Transfer chicken to serving platter topping it with roasted sesame and serve!

I usually serve my Ga Kho with a side of Jasmine rice and cucumbers to dip in the caramel sauce.