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Carolina Kitchen: Vietnamese pork chops with pickled watermelon rind

Carolina Kitchen: Vietnamese pork chops with pickled watermelon rind (Photo credit: WLOS Staff)
Carolina Kitchen: Vietnamese pork chops with pickled watermelon rind (Photo credit: WLOS Staff)

By Billy Graham Training Center; Chef Douglas Walls
Serves 2

Ingredients:

  • 1 small shallots, thinly sliced into rings
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 1 tablespoons sugar
  • 1/2 teaspoon Sriracha
  • 2 thick pork chops

Instructions:

  1. 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.
  2. Prepare grill for medium-high heat.
  3. Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
  4. Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
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