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Vietnamese-Style Pork Chops with Fresh Herb Salad

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

Prep Time

    •    Prep time: chill at least 1 hour up to 12 hours
    •    Yield: Serves 4


    •   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)


  1. 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.
  2. 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.
  3. Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.

This great family recipe is thanks to Bon Appetit Recipes at


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