Vietnamese Pork Chops 
with Pickled Watermelon

RSS
Vietnamese Pork Chops 
with Pickled Watermelon

INGREDIENTS


Vietnamese Pork Chops 
with Pickled Watermelon
 Servings: 4
  • PORK CHOPS
  • 2 small shallots, thinly sliced into rings
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • ½ teaspoons Sriracha
  • 4 1"-thick bone-in pork chops 
(about 2 ½ lb. 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
  • ¼ teaspoon sugar
  • Freshly ground black pepper
  • 4 cups trimmed purslane or arugula
  • ½ pound seedless watermelon, rind removed, cut into pieces, thinly sliced
  • ½ cup Pickled Watermelon Rind , thinly sliced
 

DIRECTIONS

  • PORK CHOPS 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.
  • SALAD Heat 4 Tbsp. 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 Tbsp. 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.

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  • Chef Maryam Ghargharechi
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