Ingredients . Serve 4.

1 large shallots, chopped

2 garlic cloves, chopped

¼ cup packed light brown sugar

¼ cup fish sauce

2 tablespoon dark or irregular soy sauce

2 tablespoon vegtable oil

2 tablespoon freshly ground black pepper

½ thick bone in pork chops

Kosher salt

3 firm red plums cut into ½ wedges

2 scallations dark or pale green parts only thinly sliced

1 frenco chile  , thinly sliced

2 cups torn mixed herb leaves

Such as thai or sweet basil cilantro and or mint

½ cup bean sprouts

2 tablespoon unseasoned rice vinegar

Lime wedges for serving

Method:

Blend shallots, garlic brown fish sauce, soy sauce oil and pepper in a blender

Transfer marinade to a large resable plastic bag. 

Marinade to a large resealable plastic bag. Add pork chop and turn to coat . seal bag, pressing out air, chill for at least 1hr and up to 12 hours.

Prepare a grill for medium high heat. (Alternatively) heat a grill pan over medium high. Remove pork chops from marinade, letting excess drip bag into bag, season both sides with salt .

Meanwhile toss plum scallations, chile herbs, bean spouts and vinegar in a large bowl. Season with salt toss again. Serve pork with salad and lime wedges.

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