Carolina Kitchen: Vietnamese pork chops with pickled watermelon rind

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.