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Vietnamese-Style Pork Chops with Fresh Herb Salad

Name: Vietnamese-Style Pork Chops with Fresh Herb Salad
Cuisine: vietnamese
Ingredients: 1 large shallot, chopped; 3 garlic cloves, chopped; 1/3 cup (packed) light brown sugar; 1/4 cup fish sauce; 2 tablespoons dark or regular soy sauce; 2 tablespoons vegetable oil; 2 teaspoons freshly ground black pepper; 4 (1/4–1/2-inch-thick) bone-in pork rib chops; Kosher salt; 3 firm red plums, cut into 1/2-inch wedges; 2 scallions, dark- and pale-green parts only, thinly sliced; 1 Fresno chile, thinly sliced; 2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint); 1/2 cup bean sprouts; 2 tablespoons unseasoned rice vinegar; Lime wedges (for serving)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
2.
Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
3.
Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
4.
Serve pork with salad and lime wedges.

Recipes sourced from Epicurious.com.

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