- 1/2 cup finely chopped shallot
- 1/2 cup dark brown sugar
- 1/2 cup fish sauce
- 1/4 cup rice vinegar
- 2 teaspoons freshly ground black pepper
- 4 pork chops
- 1 tablespoon canola oil
- 2 limes, cut into four halves
Combine shallot, sugar, fish sauce, vinegar and pepper in a shallow dish. Whisk to combine.
Pierce pork chops all over with a fork and add to the dish. Turn to coat. Cover and let marinate at room temperature for at least one hour.
Remove chops from marinade and reserve marinade. Heat oil in a pan and cook pork chops until browned on both sides and cooked through.
Bring reserved marinade to a boil in a small saucepan and reduce by half. Serve pork chops with reduced marinade and lime halves.