The brilliance behind suon nuong, the addictive smoke-scented grilled pork chops that are often served with fluffy white rice and nuoc cham dipping sauce, is their slim size: Because these bone-in cuts are so thin, they soak up their sweet, garlicky, lemongrass-spiked marinade like a sponge, and they cook in minutes, charred on the outside, tender and intensely seasoned within. You can get three delicious cutlets out of one American-size pork chop: We usually find them pre-sliced at Asian markets, but you can ask your butcher to cut quarter-inch slices from the loin. Aside from the classic Vietnamese preparation, they’re great for making schnitzel and roulades.
Vietnamese Pork Chops
In this year's SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.