• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

• 1 large shallot, chopped
• 3 garlic cloves, chopped
• 1/3 cup (packed) light brown sugar
• 1/4 cup fish sauce
• 2 tablespoons dark or regular soy sauce
• 2 tablespoons vegetable oil
• 2 teaspoons freshly ground black pepper
• 4 (1/4–1/2-inch-thick) bone-in pork rib chops
• Kosher salt
• 3 firm red plums, cut into 1/2-inch wedges
• 2 scallions, dark- and pale-green parts only, thinly sliced
• 1 Fresno chile, thinly sliced
• 2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint)
• 1/2 cup bean sprouts
• 2 tablespoons unseasoned rice vinegar
• Lime wedges (for serving)

Click Here For Step-By-Step Instructions