Name: Tolons Grilled Pork Chop Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 4 pieces bone-in pork chops (about 1 to 1 1/4-inch thick); 3 tbs fish sauce; 1.5 tbs soy sauce (light or low-sodium); 1 tbs brown sugar; 2 tbs fresh lime juice; 2 tsp minced garlic; 1 tbs minced shallot; 2 tbs vegetable oil; 1 tsp freshly ground black pepper; 3 cups green cabbage, thinly shredded; 1 cup carrot, julienned or shredded; 1 cup daikon radish, julienned (optional); 0.5 cup thinly sliced red onion or shallot; 0.25 cup fresh cilantro leaves, chopped; 0.25 cup fresh mint leaves, chopped; 0.25 cup toasted cashews, roughly chopped (for slaw); 3 tsp rice vinegar; 2 tbs lime juice; 1 tsp fish sauce (for slaw dressing); 1 tsp granulated sugar or honey; 0.5 tsp sesame oil; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 8 oz small shrimp (peeled, deveined); 2 pieces raw red chilies (Thai bird or red Fresno), stemmed; 2 pieces dried red chilies (optional, for heat); 2 pieces garlic cloves; 1 piece shallot, peeled; 1 tsp tamarind paste (or 1 tsp lime juice + 1 tsp sugar); 1 tsp palm sugar or brown sugar

Sliced Avocado

Half Avocado

In a medium bowl combine fish sauce, soy sauce, brown sugar, lime juice, minced garlic, minced shallot, vegetable oil, and black pepper. Whisk until sugar dissolves.

Prepare marinade

Pat pork chops dry with paper towels. Place chops in a shallow dish or resealable bag and pour marinade over them, turning to coat. Marinate in the refrigerator for at least 30 minutes and up to 3 hours. Remove from refrigerator 20 minutes before grilling to come toward room temperature.

Marinate pork

Thinly shred the cabbage, julienne the carrot and daikon (if using), and thinly slice the red onion or shallot. Place all vegetables in a large mixing bowl.

Prepare vegetables

In a small bowl whisk together rice vinegar, lime juice, fish sauce, sugar or honey, sesame oil, salt, and pepper until sugar dissolves.

Make dressing

Pour dressing over the shredded vegetables, add chopped cilantro and mint, then toss to combine. Stir in 1/4 cup roughly chopped toasted cashews. Taste and adjust seasoning (add a pinch more salt, sugar, or lime if needed). Refrigerate covered for at least 15 minutes so flavors meld; toss again before serving.

Dress and chill

If using dried chilies, soak them in hot water for 10 minutes then drain. Roughly chop fresh chilies, garlic, and shallot. Coarsely chop the toasted cashews reserved for the sambal.

Prepare ingredients

In a small food processor or mortar and pestle, combine fresh chilies, soaked dried chilies (if using), garlic, shallot, tamarind paste, palm or brown sugar, and fish sauce. Pulse or pound to a chunky paste. Add 1 tablespoon water if needed to help blend. Stir in the chopped toasted cashews — you want some texture, not a smooth purée.

Pulse to paste

Heat 1 tablespoon neutral oil in a small skillet over medium heat. Add the shrimp and sauté for 1–2 minutes until just opaque. Remove shrimp and roughly chop; set aside. Add 1 teaspoon vegetable oil to the skillet and add the chili-cashew paste. Cook, stirring, for 2–3 minutes until fragrant and slightly darker. Stir the chopped shrimp back in, cook 30 seconds more to combine, then remove from heat. Taste and adjust balance with a pinch of salt, extra sugar, or lime/tamarind as needed.

Cook sambal

Preheat a grill or heavy grill pan to medium-high heat (about 400°F / 200°C). Brush pork chops lightly with 1 tablespoon neutral oil to prevent sticking.

Preheat grill or grill pan

Place pork chops on the grill and cook about 4–6 minutes per side, depending on thickness, until an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C). Avoid pressing down on the chops. For cross-hatch grill marks, rotate 90 degrees halfway through each side's cook time. If chops brown too quickly, move to a cooler area of the grill and finish cooking.

Grill pork chops

Remove chops from the grill and transfer to a cutting board. If using, brush each chop with 1 teaspoon butter and tent loosely with foil. Let rest 5–7 minutes — carryover will bring temperature to about 145°F and juices will redistribute.

Rest and finish

Plate each pork chop with a generous scoop of Vietnamese slaw alongside. Spoon 2–3 tablespoons of the cashew & shrimp sambal over or next to each chop. Garnish with extra chopped cilantro, toasted cashews, and lime wedge. Serve immediately.

Serve

bone-in pork chops (about 1 to 1 1/4-inch thick)

fish sauce

soy sauce (light or low-sodium)

brown sugar

fresh lime juice

minced garlic

minced shallot

vegetable oil

freshly ground black pepper

green cabbage, thinly shredded

carrot, julienned or shredded

daikon radish, julienned (optional)

thinly sliced red onion or shallot

fresh cilantro leaves, chopped

fresh mint leaves, chopped

toasted cashews, roughly chopped (for slaw)

rice vinegar

lime juice

fish sauce (for slaw dressing)

granulated sugar or honey

sesame oil

salt

small shrimp (peeled, deveined)

raw red chilies (Thai bird or red Fresno), stemmed

dried red chilies (optional, for heat)

garlic cloves

shallot, peeled

tamarind paste (or 1 tsp lime juice + 1 tsp sugar)

palm sugar or brown sugar

toasted cashews (for sambal)

neutral oil for sautéing (e.g., vegetable or canola)

water (to adjust consistency)

neutral oil (for grill pan or brush)

butter (optional, for finishing)

lime wedges (to serve)

extra chopped cilantro (garnish)

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