Vietnamese-Style Pork Chops + Fresh Herb Salad

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Pork Adobo

Serves 4  | Prep Time: 20 minutes (plus more for marinating time) Cook Time: 25 minutes

Bright and pungent Vietnamese flavors. Adapted from Andy Baraghani of Bon Appétit.


  • 1 large shallot, chopped
  • 3 garlic cloves, chopped
  • ⅓ cup (packed) coconut sugar (or light brown sugar)
  • ¼ cup fish sauce
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons olive 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 (or jalapeño)
  • 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)
  • Serve with coconut rice

Chef Tips

May I suggest marinating the meat the day before.


Step 1

Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Season pork lightly with salt on both sides. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.

Step 2 (for the coconut rice)

Rinse the rice a few times, until the water that drains away runs almost completely clear.

Place medium, heavy-bottomed pot over medium-high, add in the coconut oil and rice. Toast until fragrant. About 30 seconds. Add in the coconut milk, water, and salt. When the liquid comes up to a boil, give it a good stir, scraping the bottom of the pot. Reduce heat to low and cover the pot (leave slightly ajar for the first few minutes so the liquid does not boil over).

Cook for 15 minutes, then turn off the heat and let the rice rest for 10 minutes. Mix gently with a flexible rubber spatula. Taste, season with salt and serve.

Step 3

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. Grill pork chops, turning once, until lightly charred, about 3 minutes per side.

Step 4

Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season lightly with salt; toss again.

Step 5

Serve pork with salad, coconut rice and lime wedges.