Vietnamese Grilled Pork Chops

Mr. Lemon and I are not vegetarians, or accidental vegetarians, or even flexitarians. If anything, we've become thrift-arians. That means when there's a nice "deal" in the meat aisle, as long as it's lean, we hit it.

Pork chops were on sale at the grocery around the corner and after all our CSA-inspired veggie dinners and lean chicken dishes and all-around healthy habits, it was time to indulge in some pig.

I've tried making pork chops pretty much every which way, and I always find them a bit dry compared to other cuts. The only time I've ever been blown away was by the chops from Asia Grill, back in the old neighborhood. Succulent, great sear on the outside and thin enough that the chops never became dry on the inside, they were a big part of my order-in rotation. Looking at my two big flat chops, I knew what I had to do.

Putting my fingers to the keyboard, I found Josh Friedland had covered Vietnamese pork chops on his great blog The Food Section. Of course, I didn't have all the ingredients, so this is adapted from his recipe.

Vietnamese Grilled Pork Chops

2-4 pork chops, thin

2 Tablespoons nam pla (Thai fish sauce)

2 Tablespoons honey

1/4 teaspoon sesame oil

4 cloves garlic, minced

2 Tablespoons lime juice

Combine the fish sauce, honey, sesame oil, garlic and lime juice in a shallow bowl. Add the pork chops and let sit for 15-30 minutes.

Grill chops over direct heat, spooning extra marinade over the chops, until chops are cooked and white inside. They will go pretty fast depending on your fire. Ours took about 12 minutes.

Tally:

Succulent thin chops are a small but satisfying treat

This thriftarian special came in under $3

"Pantry" staples make this a quick and easy marinade

Banh Me

I mentioned that after the Chopped Liver vs. Pâté experiment, I found some other ways to use the leftovers.

One of the tricks I've picked up over the years, not just on the no-moneymoon, is to mix up national cuisines within the same week. It keeps me from ordering in more than I should (and now not at all), and it means the same ingredients and leftovers can feel a little less repetitive.

Fresh herbs play a huge part in how I switch up my cooking--but they also don't last very long in the fridge, so I buy them in pairs. For example, if in winter I buy mint, I'll also buy cilantro. Mint and cilantro partner in Thai food. Cilantro on its own brings a big flavor to Latin and Southwestern dishes. Mint on its own is lovely with fruit and finds its way into my attempts to go "Greek." In one week I've hopped three continents without leaving my apartment.

Mint and cilantro are also happy partners in Vietnamese food. Here's my pork-less take on the Banh Mi sandwich. These divine creations are known for their perfect combination of French and Asian ingredients. Pate and leftover baguette, please meet mint and cilantro. Wonder-herb powers activate! Take the form of a Banh "Me."

Or you can just spread pate on a split baguette. Add chopped mint and cilantro, sliced onions. You can also add in lettuce, thinly sliced red pepper, cucumber and carrot.

I was a little bummed I didn't have any roast pork or these veggies on hand, so I just stuck with the herbs. In turned out to be more than enough flavor for one sandwich.

Tally:

Leftovers make a splashy second appearance

Herbs offer some green goodness as well as major flavor

Inexpensive lunch option with lots of protein

Baguette = not so healthy. Oh well.