Name: Vietnamese-Style Grilled Pork Chops with Fresh Herb Salad
Yield: 4 servings
Ingredients: 1 large shallot, chopped; 3 garlic cloves, chopped; ⅓ cup (packed) light brown sugar; ¼ cup fish sauce; 2 tablespoons dark or regular soy sauce; 2 tablespoons vegetable oil; 2 teaspoons freshly ground black pepper; 4 (¼–½-inch-thick) bone-in pork rib chops; Kosher salt; 3 firm red plums, cut into ½-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); ½ cup bean sprouts; 2 tablespoons unseasoned rice vinegar; Lime wedges (for serving)

Grilled pork chops on a long oval platter next to an herb and plum salad in a bowl.

Vietnamese-Style Pork Chops With Fresh Herb SaladPhoto by Alex Lau

A heavy-hitting marinade and a vibrant plum and herb salad transform pork rib chops into a memorable summer meal.

Recipe information

Yield
4 servings

Ingredients

1 large shallot, chopped

3 garlic cloves, chopped

⅓ cup (packed) light brown sugar

¼ cup fish sauce

2 tablespoons dark or regular soy sauce

2 tablespoons vegetable oil

2 teaspoons freshly ground black pepper

4 (¼–½-inch-thick) bone-in pork rib chops

Kosher salt

3 firm red plums, cut into ½-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)

½ cup bean sprouts

2 tablespoons unseasoned rice vinegar

Lime wedges (for serving)

Preparation

Step 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.
Step 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.
Step 3
Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
Step 4
Serve pork with salad and lime wedges.

Recipe notes

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