1) Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over and add marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
2) Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
3) Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 C, about 4 minutes.
4) Serve pork chops with reduced marinade and lime halves.
Chops can be marinated 1 day ahead. Chill, turning bag occasionally.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (50g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (22%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 1433.5mg||49 %|
|Potassium 97.1mg||3 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 19.7g|
|Protein 1.1g||2 %|
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Calories per serving: 105
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