Serves 4
60 min
Vietnamese Pork Chops with Pickled Watermelon
Recipe GLPRfa35c3294be9a3
Tender bone-in pork chops are marinated in a fragrant blend of soy sauce, fish sauce, and sriracha, then grilled to juicy perfection. Served alongside a refreshing watermelon salad with crispy fried shallots and pickled watermelon rind, topped with a light vinegar dressing.
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Ingredients
2 small shallots, thinly sliced into rings
1/4 cup reduced-sodium soy sauce
2 tablespoons fish sauce
2 tablespoons sugar
1/2 teaspoon sriracha
4 bone-in pork chops, 1 inch thick (about 2 1/2 pounds total)
6 tablespoons vegetable oil, divided
4 small shallots, thinly sliced
kosher salt, to taste
1 tablespoon unseasoned rice vinegar
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon sugar
ground black pepper, to taste
4 cups trimmed purslane or arugula
1/2 pound seedless watermelon, rind removed, cut into thin slices
1/2 cup pickled watermelon rind, thinly sliced
Directions
In a shallow baking dish, whisk together 2 sliced shallots, 1/4 cup soy sauce, fish sauce, 2 tablespoons sugar, and sriracha until combined. Add pork chops and turn to coat evenly on all sides. Cover the dish and refrigerate for at least 1 hour, turning the chops occasionally (can be prepared up to 12 hours ahead).
Preheat a grill or grill pan to medium-high heat.
Remove pork chops from the marinade, gently scraping off any excess marinade. Place on the preheated grill and cook for about 3 minutes on each side, until the internal temperature reaches 145°F and the chops are cooked through.
While the pork cooks, heat 4 tablespoons of oil in a small saucepan over medium heat. Add 4 sliced shallots and cook, stirring occasionally, for about 4 minutes until the shallots are golden brown and crispy. Transfer to paper towels to drain and season with kosher salt.
In a large mixing bowl, whisk together rice vinegar, 1 teaspoon soy sauce, 1/4 teaspoon sugar, and the remaining 2 tablespoons of oil. Season the dressing with kosher salt and black pepper to taste.
Add purslane (or arugula), watermelon slices, and pickled watermelon rind to the dressing. Gently toss to coat evenly, then adjust seasoning with salt and pepper if needed.
Divide the watermelon salad among four plates or a serving platter. Top each portion with a grilled pork chop and finish with a generous sprinkle of the crispy fried shallots.
