This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.
Provided by Susan Spungen
Categories Dinner Buffet Watermelon Arugula Summer Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 18
Steps:
- Pork Chops:
- 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.
- Prepare grill for medium-high heat.
- Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
- Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
- Salad:
- Heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
- Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
- Serve pork chops with watermelon salad topped with fried shallots.
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