Serves 4
97 min
Vietnamese Pork Chops With Pickled Watermelon
Recipe GLPR39b05e18510b3a
Succulent grilled pork chops marinated in a savory-spicy blend of soy sauce, fish sauce, and sriracha, served alongside a refreshing watermelon salad with pickled rind and crispy fried shallots. This Vietnamese-inspired dish balances bold umami flavors with bright, cooling elements.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 small shallots, thinly sliced into rings
¼ cup reduced-sodium soy sauce
2 tablespoons fish sauce
2 tablespoons sugar
½ teaspoon sriracha
4 bone-in pork chops, 1 inch thick (about 2½ 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 thin slices
½ cup pickled watermelon rind, thinly sliced
Directions
In a shallow baking dish, whisk together the 2 thinly sliced shallots, ¼ cup soy sauce, fish sauce, 2 tablespoons sugar, and sriracha until combined. Add the pork chops and turn to coat evenly in the marinade. Cover with plastic wrap and refrigerate for at least 1 hour, turning the chops occasionally to ensure even marinating. (Chops can be marinated up to 12 hours ahead.)
Heat 4 tablespoons of vegetable oil in a small saucepan over medium heat. Add the 4 sliced shallots and cook, stirring occasionally, until they become golden brown and crispy, about 4 minutes. Using a slotted spoon, transfer the fried shallots to a paper towel-lined plate to drain and cool. Season lightly with kosher salt.
Prepare a grill for medium-high heat. Remove the pork chops from the marinade, scraping off any excess coating, and discard the remaining marinade. Grill the pork chops until they reach an internal temperature of 145°F, about 3 minutes per side. Transfer to a serving platter and keep warm.
In a large bowl, whisk together the rice vinegar, 1 teaspoon soy sauce, ¼ teaspoon sugar, and the remaining 2 tablespoons of vegetable oil until well combined. Season the dressing with kosher salt and freshly ground black pepper to taste.
Add the purslane, fresh watermelon slices, and pickled watermelon rind to the bowl with the dressing. Toss gently and carefully to coat all ingredients evenly. Season the salad with additional kosher salt and black pepper as needed.
Serve each grilled pork chop with a portion of the watermelon salad on the side. Top the salad with the crispy fried shallots just before serving.
