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 notes

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