LibreRecipes

Vietnamese Pork Chops with Pickled Watermelon

Rating

Calories

781.0

Protein

64.0

Sodium

1527.0

Fat

47.0

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.

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

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.
Prepare grill for medium-high heat.
Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
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.
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.
Serve pork chops with watermelon salad topped with fried shallots.