Name: Vietnamese Pork Chops with Pickled Watermelon
Yield: 4 servings
Ingredients: 2 small shallots, thinly sliced into rings; 1/4 cup reduced-sodium soy sauce; 2 tablespoons fish sauce (such as nam pla or nuoc nam); 2 tablespoons sugar; 1/2 teaspoon Sriracha; 4 1"-thick bone-in pork chops (about 2 1/2 pounds total); 6 tablespoons vegetable oil, divided; 4 small shallots, thinly sliced; Kosher salt; 1 tablespoon unseasoned rice vinegar; 1 teaspoon reduced-sodium soy sauce; 1/4 teaspoon sugar; Freshly ground black pepper; 4 cups trimmed purslane or arugula; 1/2 pound seedless watermelon, rind removed, cut into pieces, thinly sliced; 1/2 cup Pickled Watermelon Rind , thinly sliced

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Photo by Gentl & Hyers

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

Recipe information

Yield
4 servings

Ingredients

Pork Chops:

2 small shallots, thinly sliced into rings

1/4 cup reduced-sodium soy sauce

2 tablespoons fish sauce (such as nam pla or nuoc nam)

2 tablespoons sugar

1/2 teaspoon Sriracha

4 1"-thick bone-in pork chops (about 2 1/2 pounds total)

Salad:

6 tablespoons vegetable oil, divided

4 small shallots, thinly sliced

Kosher salt

1 tablespoon unseasoned rice vinegar

1 teaspoon reduced-sodium soy sauce

1/4 teaspoon sugar

Freshly ground black pepper

4 cups trimmed purslane or arugula

1/2 pound seedless watermelon, rind removed, cut into pieces, thinly sliced

1/2 cup Pickled Watermelon Rind , thinly sliced

Preparation

Pork Chops:
Step 1
Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, at least 1 hour.
Step 2
Prepare grill for medium-high heat.
Step 3
Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
Step 4
Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
Salad:
Step 5
Heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
Step 6
Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
Step 7
Serve pork chops with watermelon salad topped with fried shallots.

TagsVietnamese Southeast Asian Asian Pork Chop Pork Meat Arugula Leafy Greens Vegetable Watermelon Melon Fruit Main Dinner Dairy Free Nut Free Grilling Bon Appétit

Recipe notes

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Recipe information

Ingredients

Pork Chops:

Salad:

Preparation

Pork Chops:

Step 1

Step 2

Step 3

Step 4

Salad:

Step 5

Step 6

Step 7

Recipe notes

Weird and Wild Watermelon Pairings

Purslane, Explained.

Salty and Sweet Vietnamese Classics

These Salads Deserve Your Full Attention