No, it is not burned. Well maybe the eggplant in the background had a bit too much flame going on, but that pork chop had the most amazing caramelized char ever. This T-boned chop will be my go-to pork cut from now on. The bone helps keep the meat moist and juicy and the marinade is over the top delicious.
VIETNAMESE PORK CHOPS
1 small shallot, finely chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce (nam pla or nuoc nam)
2 TBSP. unseasoned rice vinegar
1 TBSP. lime juice
1 tsp. freshly ground black pepper
4-1" thick-cut bone-in pork chops (about 2 1/2 lbs. total)
Lime halves for serving
Whisk shallot, brown sugar, fish sauce, vinegar, lime juice, and pepper in a shallow dish. Pour marinade in plastic bag and add pork chops. Refrigerate, turning bag occasionally for at least 2 hours and up to 24 hours.
Grill until cooked through, about 5 minutes per side.
Serve with lime halves.
Marinade can be reduced and served on the side but we didn't think it needed it.
Recipe adapted from Bon Appetit.