Ingredients

• 1 large shallot, chopped
• 3 cloves garlic, chopped
• 1/3 c. light brown sugar
• 1/4 c. fish sauce
• 2 tbsp. soy sauce
• 2 tbsp. vegetable oil
• 2 tsp. pepper
• 4 1/4"-1/2" thick bone-in pork chops
• 3 firm red plums, cut into 1/2" wedges
• 2 green onions, thinly sliced
• 1 small chile (pref. red), thinly sliced
• 2 c. mixed herbs (basil, cilantro, mint, etc.)
• 1/2 c. bean sprouts
• 2 tbsp. rice wine vinegar
• lime wedges

Preparation

Blend shallots, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Pour into a ziploc bag with the pork. Toss and refrigerate for at least one hour and up to 12 hours. Prepare a grill for medium-high heat. Remove pork chops, season both sides with salt, and grill until lightly charred (about 2 min. per side). Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a bowl. Season with salt. Serve pork with salad and lime wedges.

Bon Appetit, June 2016