Vietnamese-Style Pork Chops with Fresh Herb Salad

Ingredients for Vietnamese-Style Pork Chops with Fresh Herb Salad

• 1 large shallot, chopped

• 3 spicchi d'aglio, tritati

• 80ml (packed) light brown sugar

• 60ml fish sauce

• 2 tablespoons dark or regular soy sauce

• 2 cucchiai di olio vegetale

• 2 teaspoons freshly ground black pepper

• 4 (1/4–1/2-inch-thick) bone-in pork rib chops

• Sale kosher

• 3 firm red plums, cut into 1/2-inch wedges

• 2 spring onions, dark- and pale-green parts only, thinly sliced

• 1 Fresno chilli, thinly sliced

• 2 cups torn mixed herb leaves (such as Thai or sweet basil, coriander, and/or mint)

• 1/2 cup bean sprouts

• 2 tablespoons unseasoned rice vinegar

• Lime wedges (for serving)

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.

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.

Meanwhile, toss plums, spring onions, chilli, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.

Serve pork with salad and lime wedges.

Avvertenza

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