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Vietnamese-Style Pork Chops with Fresh Herb Salad

Andy Baraghani
  • minutes
  • Serves 4

INGREDIENTS

1/2 cup

Bean sprouts

1

Fresno chile

3

Garlic cloves

2 cups

Herb, mixed

1

Lime

3

Plums, firm red

2

Scallions

1

Shallot, large

1/4 cup

Fish sauce

2 tbsp

Soy sauce, dark or regular

2 tsp

Black pepper, freshly ground

1/3 cup

Brown sugar, packed light

1

Kosher salt

2 tbsp

Rice vinegar, unseasoned

2 tbsp

Vegetable oil

4 (1/4–1/2-inch-thick) bone-in pork rib chops