Vietnamese-Style Pork Chops With Fresh Herb Salad

• 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)

1. Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
2. Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
3. Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
4. Serve pork with salad and lime wedges.

shallot, garlic, light brown sugar, fish sauce, soy sauce, vegetable oil, freshly ground black pepper, chops, kosher salt, red plums, scallions, chile, sweet basil, bean sprouts, rice vinegar, lime wedges

Taken from www.epicurious.com/recipes/food/views/vietnamese-style-pork-chops-with-fresh-herb-salad (may not work)