This makes a lovely summer dinner, with marinated chops cooking quickly on the grill and a mixed herb salad with fresh fruit and a lime and rice vinegar dressing. The recipe was published in Bon Apetit 5 years ago (credit to Andy Baraghani), and I was attracted to it recently by the overwhelming number of people rating it 4 stars and 94% “who would make again”. Everything can be prepared ahead of time except the grilling, so it’s great for entertaining. Or like I did, you could take it to friends who’d had their fill of Door Dash pizza – both Kim and Steve developed a rare detached retina just a week apart! The Dr. said the odds of this happening in the same household was practically unheard of. Go figure.
1 large shallot, chopped
3 garlic cloves, chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce
2 Tbs. dark or regular soy sauce
2 Tbs. vegetable oil
2 tsp. freshly ground black pepper
4 (1/4-1/2-inch thick) bone-in pork rib chops
Kosher salt
3 firm red plums, cut into 1/2-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)
1/2 cup bean sprouts
2 Tbs. unseasoned rice vinegar
Lime wedges (for serving)
Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chops and turn to coat. Seal bag, pressing out air; chill at least an hour and up to 12 hours.
Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
Serve pork with salad and lime wedges. Serves 4.
Note: I used 2 large peaches instead of the plums just because I love the combination of pork and peaches . The Fresno chile is HOT so you may want to use less like I did. I used all the suggested herbs, and together they make a light and delicious salad. Lime squeeze essential.
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