Vietnamese Pork Chops With Cantaloupe And Basil Salad Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together fish sauce, soy sauce, garlic, and sugar to make the marinade.
• STEP 2.Place the pork chops in a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.
• STEP 3.Preheat the grill to medium-high heat. Remove the pork chops from the marinade and discard the excess marinade.
• STEP 4.Grill the pork chops for about 4-5 minutes per side, or until cooked through and nicely charred.
• STEP 5.While the pork chops are grilling, prepare the cantaloupe and basil salad. Cut the cantaloupe into bite-sized pieces and tear the basil leaves into smaller pieces.
• STEP 6.In a bowl, combine the cantaloupe, basil, lime juice, and a drizzle of honey. Toss gently to coat everything in the dressing.
• STEP 7.Once the pork chops are done, remove them from the grill and let them rest for a few minutes.
• STEP 8.Serve the grilled pork chops with the cantaloupe and basil salad on the side. Enjoy!

Cooking Tips

• Make sure to let the pork chops marinate for at least 1 hour to allow the flavors to penetrate the meat.
• If you don't have a grill, you can also cook the pork chops in a hot skillet or grill pan.
• For added freshness, you can sprinkle some chopped mint leaves over the cantaloupe and basil salad.

Storage and Serving

• Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
• The cantaloupe and basil salad is best enjoyed fresh, so it's recommended to make only as much as you'll consume.
• Serve the Vietnamese pork chops with steamed rice or a side of vermicelli noodles for a complete meal.