Dinner: Vietnamese Pork Chops with Pickled Watermelon

Recipe by Susan Spungen 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.

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)

Instructions

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.

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