Vietnamese-Style Pork Chops with Fresh Herb Salad

Ingredients for Vietnamese-Style Pork Chops with Fresh Herb Salad

• 1 large shallot, chopped

• 3 garlic cloves, chopped

• 80ml (packed) light brown sugar

• 60ml fish sauce

• 2 tablespoons dark or regular 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 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)

How to make Vietnamese-Style Pork Chops with Fresh Herb Salad

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.