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Shared By Grace Warren Atwood

Vietnamese-Style Pork Chops With Fresh Herb Salad

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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