Categories: Meals

Ingredients

• 3/4 cup apple cider vinegar
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1/4 cup sugar
• 1/2 tsp red pepper flakes
• 3 garlic cloves, finely chopped
• 4 bone-in pork blade chops
• 1 lemon, halved
• 2 bunches scallions, trimmed
• 2 tbsp vegetable oil, plus more for the grill
• Kosher salt and black pepper
• 1 cup jasmine rice

Directions

1. Combine the vinegar, soy sauce, fish sauce, sugar, red pepper flakes and garlic in a medium bowl and stir until the sugar is dissolved. Transfer 1/4 cup sauce to a small bowl and set aside for serving.

2. Combine the pork chops and remaining sauce in a Ziploc. Squeeze in the lemon juice and add the squeezed lemon halves; seal the bag. Let marinate 20 minutes at room temp, massaging the pork every 5 minutes. Toss the scallions with the vegetable oil on a plate and season with salt and pepper.

3. Meanwhile, cook the rice as directed. Preheat a grill to medium high.

4. Remove the pork chops from the marinade, pat dry and season with salt and pepper. Oil the grill, add the pork and grill until just cooked through, 3-4 minutes per side. Transfer to a plate to rest. Grill the scallions, turning, until marked and wilted, 1-2 minutes. Divide the rice, scallions and pork chops among plates. Serve with the reserved sauce.

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