Name: Vietnamese Pork Chops With Pickled Watermelon
Yield: 4 Servings
Ingredients: 2 small shallots, thinly sliced into rings; ¼ cup reduced-sodium soy sauce; 2 tablespoons fish sauce (such as nam pla or nuoc nam); 2 tablespoons sugar; ½ teaspoons Sriracha; 4 1"-thick bone-in pork chops (about 2 ½ lb. total); 6 tablespoons vegetable oil, divided; 4 small shallots, thinly sliced; Kosher salt; 1 tablespoon unseasoned rice vinegar; 1 teaspoon reduced-sodium soy sauce; ¼ teaspoon sugar; Freshly ground black pepper; 4 cups trimmed purslane or arugula; ½ pound seedless watermelon, rind removed, cut into pieces, thinly sliced; ½ cup Pickled Watermelon Rind (click for recipe), thinly sliced

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Gentl & Hyers

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

Recipe notes