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 notes

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