Vietnamese Pork Chops | Mustard Greens Salad with Mustard Pan Sauce Dressing | Grilled Charred Scallions & Pickled Watermelon
Ingredients
* Pork Chops
* 2 small shallots, thinly sliced into rings
* 1/4 cup reduced-sodium soy sauce
* 2 tablespoons fish sauce
* 2 tablespoons sugar
* 1/2 teaspoon Sriracha
* 4 1"-thick bone-in pork chops (about 2 1/2 pounds total)
* Mustard Greens
* 1 medium shallot, thinly sliced into rings
* 2 teaspoons mustard seeds
* 2 teaspoons sugar
* 1/4 cup plus 2 tablespoons white wine vinegar
* 1/2 teaspoon kosher salt, plus more
* Freshly ground black pepper
* 3 tablespoons olive oil, plus more for drizzling
* 1 tablespoon whole grain Dijon mustard
* 2 teaspoons honey
* 1 bunch mustard greens, tough stems trimmed
* Pickled Watermelon & Charred Scallions
* 1 tablespoon unseasoned rice vinegar
* 1 teaspoon reduced-sodium soy sauce
* 1/4 teaspoon sugar
* Freshly ground black pepper
* 1/2 pound seedless watermelon, rind removed, cut into pieces, thinly sliced
* 1/2 cup Pickled Watermelon Rind, thinly sliced
* 2 bunches scallions, roots trimmed
* 2 tablespoons olive oil
* Salt & pepper
How to make this Recipe
* Pork Chops
1. Preheat your sous vide cooker to 135* F.
2. Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha and add into a vacuum saver bag or something akin for the sous vide. Add pork chops and turn to coat. Seal bags and place in water bath for 2 hours
3. In a pan, heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
4. Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
5. Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, 1/4 cup vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.
6. In a large cast iron pan, working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side or until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 2 minutes per side or until a nice crust has formed. Transfer chops to a plate and let rest 10 minute
7. Reduce heat to medium-low and add mustard, honey, remaining 2 tablespoons vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.
8. Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.
9. Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly in a clean cast iron pan, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter