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Vietnamese Pork Chops with Pickled Watermelon

Name: Vietnamese Pork Chops with Pickled Watermelon
Cuisine: vietnamese
Ingredients: 2 small shallots, thinly sliced into rings; 1/4 cup reduced-sodium soy sauce; 2 tablespoons fish sauce (such as nam pla or nuoc nam); 2 tablespoons sugar; 1/2 teaspoon Sriracha; 4 1"-thick bone-in pork chops (about 2 1/2 pounds total); 6 tablespoons vegetable oil, divided; 4 small shallots, thinly sliced; Kosher salt; 1 tablespoon unseasoned rice vinegar; 1 teaspoon reduced-sodium soy sauce; 1/4 teaspoon sugar; Freshly ground black pepper; 4 cups trimmed purslane or arugula; 1/2 pound seedless watermelon, rind removed, cut into pieces, thinly sliced; 1/2 cup Pickled Watermelon Rind , thinly sliced

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Ingredients

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directions

1.
Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, at least 1 hour.
2.
Prepare grill for medium-high heat.
3.
Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
4.
Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
5.
Heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
6.
Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
7.
Serve pork chops with watermelon salad topped with fried shallots.

Recipes sourced from Epicurious.com.

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