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Bon Appétit

Vietnamese-Style Pork Chops with Fresh Herb Salad

By Andy Baraghani

4.8

(27)

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 information

  • 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)

Preparation

  1. Step 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.

    Step 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.

    Step 3

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

    Step 4

    Serve pork with salad and lime wedges.

TagsSaladVietnameseSoutheast AsianAsianShallotVegetablePork RibPorkMeatPlumStone FruitFruitSproutScallionOnionRoot VegetableBasilHerbs & SpicesCilantroMintMainDinnerDairy FreeNut FreeWeeknight MealsGrillingBon Appétit

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