Thai Pork Chops with a Spicy Vegetable Salad

• 4 center cut pork chops, cut about 1 1/4 inches thick (each about 12 ounces)
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 2 tablespoons Asian fish sauce
• Juice of 2 limes
• 2 tablespoons Asian fish sauce
• 1 teaspoon sugar
• 1 medium-size ripe tomato, halved lengthwise and cut into thin wedges
• 1/2 hothouse cucumber (seedless), peeled and thinly sliced
• 4 scallions (white bulbs and 3 inches green), thinly sliced
• 1/2 cup pale green celery heart leaves, coarsely chopped
• 3 shallots, thinly sliced
• 1 to 2 teaspoons finely minced green jalapeno pepper, to taste

1. Place the pork chops in a bowl.
2. Sprinkle them generously with salt and pepper.
3. Combine the lime juice, olive oil, and fish sauce in a spouted measuring cup, and pour the marinade over the chops.
4. Toss to coat them well.
5. Marinate, loosely covered, at room temperature for 2 to 4 hours; or cover and refrigerate for 6 hours, turning the chops occasionally.
6. Shortly before serving time, prepare the Spicy Vegetable Salad: Whisk the lime juice, fish sauce, and sugar together in a small bowl.
7. Set it aside.
8. In a large bowl, toss together the tomato, cucumber, scallions, celery leaves, shallots, and jalapeno.
9. Set this aside.
10. Preheat a barbecue grill to high.
11. Remove the chops from the marinade.
12. Oil the grill rack well, and arrange the chops on it.
13. Grill, basting often with the marinade, for 7 minutes per side.
14. Arrange the chops on an oval serving platter.
15. Toss the reserved dressing and the salad together, and spoon over the pork chops.
16. Serve immediately.

center, salt, lime juice, olive oil, fish sauce, fish sauce, sugar, tomato, hothouse cucumber, scallions, pale green celery, shallots, green jalapeno pepper

Taken from www.cookstr.com/recipes/thai-pork-chops-with-a-spicy-vegetable-salad (may not work)