Name: Vietnamese-Style 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)

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Alex Lau

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

Recipe notes