VIETNAMESE PORK CHOPS

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.