BBQ Vietnamese Pork Chops with Fresh Salad

Pork Chops

1 large shallot, finely chopped (1)

2 cloves garlic, minced (2)

¼ cup brown sugar (60 mL)

3 Tbsp fish sauce (45 mL)

3 Tbsp sodium-reduced soy sauce (45 mL)

2 Tbsp canola oil (30 mL)

1 tsp pepper (5 mL)

4 (1 inch/2.5 cm) boneless pork loin chops (4)

Salad

1 (5 oz/142g) package mixed greens (1)

2 green onions, chopped (2)

2 Tbsp chopped fresh cilantro (30 mL)

2 Tbsp chopped fresh basil (30 mL)

2 Tbsp chopped fresh mint (30 mL)

2 cups bean sprouts (500 mL)

¼ cup canola oil (60 mL)

2 Tbsp rice vinegar (30 mL)

1 small jalapeno pepper, seeded and finely chopped (1)
1. Combine shallot, garlic, brown sugar, fish sauce, soy sauce, canola oil and pepper in resealable plastic bag. Add pork chops to the bag and massage pork chops. Remove extra air from the bag. Let sit at room temperature for ½ hour, turning the bag after 15 minutes.
2. Remove pork chops from the bag and grill over medium-high heat, turning once, until lightly charred, about 2-3 minutes per side.
3. Meanwhile, combine mixed greens, green onions, cilantro, basil, mint and bean sprouts in large bowl.
4. In small jar, combine canola oil, rice vinegar and jalapeno pepper. Mix well. Pour over salad. Serve salad with pork chops.