Vietnamese-Spiced Pork Chops
Vietnamese-Spiced Pork Chops recipe
Cooking Light, OCTOBER 2003
For some reason, I didn’t really taste the spices all that much. I thought with all that chile flake it would at least have some spiciness to it, but no. Scoring the chops means they cook faster than normal. Take that into consideration when you’re cooking these. I wasn’t all that impressed with the dish. I don’t know if I would make these again or not.
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
