Categories: Meals
Ingredients
- 1 large shallot, chopped
- 3 garlic cloves, chopped
- 1/3 cup light brown sugar
- 1/4 cup fish sauce
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 2 tsp black pepper
- 4 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 mint)
- 1/2 cup bean sprouts
- 2 tbsp unseasoned rice vinegar
- Lime wedges, for serving
Directions
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Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil and pepper in a blender. Transfer marinade to a large Ziploc bag. Add pork chops and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
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Prepare a grill for medium-high heat. 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.
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Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
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Serve pork with salt and lime wedges.