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Ingredients
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Pork and Marinade
Vietnamese Slaw
Cashew & Shrimp Sambal
To Cook & Finish
Method
Pork and Marinade
- 1
Prepare marinade
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.
- 2
Marinate pork
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.
Vietnamese Slaw
- 3
Prepare vegetables
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.
- 4
Make dressing
In a small bowl whisk together rice vinegar, lime juice, fish sauce, sugar or honey, sesame oil, salt, and pepper until sugar dissolves.
- 5
Dress and chill
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.
Cashew & Shrimp Sambal
- 6
Prepare ingredients
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.
- 7
Pulse to paste
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.
- 8
Cook sambal
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.
To Cook & Finish
- 9
Preheat grill or grill pan
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.
- 10
Grill pork chops
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.
- 11
Rest and finish
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.
- 12
Serve
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.
