Vietnamese Pork Chops with Green Papaya Salad+Somen

I am in love with this Green Papaya Salad. This is my second time making it and it just gets better and better. This time, I added Somen noodles to it and served it with Vietnamese Pork Chops. So very delicious.
Oh yea, it also only takes 30 minutes or less to make it all. You can prep the veggies the night before, cook the noodles the day of and then toss them all in the dressing. Quick, fresh, healthy and most of all, delicious.
The pork chop marinade is one of the best I have had. If you are able to, marinade the chops for a little longer than the 20 minutes and you will get an even more flavorful piece of meat.
Have fun with this recipe and let me know how you like it or if you have any other suggestions for it.

Vietnamese Pork Chops with Green Papaya Salad+Somen

  • Servings: 2
  • Difficulty: easy
  • Print

Vietnamese Pork Chops
1 small shallot, finely chopped
1/3 cup light brown sugar
¼ cup fish sauce
2 tablespoons rice vinegar
1 teaspoon black pepper
2 1” thick-cut bone in pork chops
2 tablespoons vegetable oil
Salt to taste
Whisk together the shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. I used a pie dish.
Using a fork, pierce pork chops all over to allow to marinade faster. Turn to coat and let stand at room temperature for 20 minutes, turning occasionally.
Remove pork chops from marinade and scrape off excess. Heat the oil in a large skillet over medium high heat. Lightly season pork chops with salt. Cook until browned, approximately 5 minutes per side. Let the pork chops rest for 5-10 minutes before serving.
Green Papaya Salad+Somen
1 small Green Papaya
1 large carrot
2 green onions
1 bundle of Somen noodles cooked
1 cup water
4 tablespoons rice vinegar
4 tablespoons sugar
2 tablespoons fish sauce
1 tablespoon garlic
1 tablespoon red chili paste
Boil the water with the vinegar and sugar then allow to cool. Also, cook the somen noodles as per the directions on the package.
Cut the papaya in half and remove the seeds. Also, peel the carrot and clean the onions then chop them.
Using a mandolin slicer, julienne the papaya and the carrot. Place them in a bowl.
Combine garlic, red chili paste and mix. Add the mixture to the cooled water, vinegar and sugar mixture and also stir in the fish sauce.
Pour the dressing over the julienned papaya, carrots, green onions and somen noodles.
Serve with the pork chop.
Recipe written and tested by Hannah Hiller of

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