4.2/5
(10 Votes)
Ingredients
- Salad:
- 1 large shallot, chopped
- 3 garlic cloves, chopped
- 1/3 cup (packed) light brown sugar
- 1/4 cup fish sauce
- 2 tablespoons 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)
Preparation
Step 1
1. Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender.
2. Transfer marinade to a large Ziploc bag.
3. Add pork chop and turn to coat.
4. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
5. Prepare a grill for medium-high heat.
(Alternatively, heat a grill pan over medium-high.)
6. Remove pork chops from marinade, letting excess drip back into bag>
7. Season both sides with salt.
8. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
9. Toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl.
10. Season with salt; toss again.
Serve pork with salad and lime wedges.
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