Vietnamese Grilled Pork Chops

INGREDIENTS

• 1 small shallot, finely chopped
• 1/3 cup (packed) light brown sugar
• 1/4 cup fish sauce (such as nam pla or nuoc nam)
• 2 tablespoons unseasoned rice vinegar
• 1 teaspoon freshly ground black pepper
• 4 1" thick-cut bone-in pork chops (about 2 1/2 pounds total)
• 1 tablespoon vegetable oil
• Kosher salt
• Lime halves (for serving)

PREPARATION

• Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
• Remove pork chops from marinade, Grill for 5 min on each side
• DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.

Restaurant Style Salsa

This restaurant style salsa comes together in about 5 minutes

INGREDIENTS

• 15 ounces canned whole peeled tomatoes
• 2 teaspoons diced canned jalapeno
• 1/2 large onion chopped
• 1 clove garlic
• 2 teaspoons lime juice
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 cup cilantro optional

INSTRUCTIONS

1. Add everything to a blender or food processor and process until mostly smooth.
2. Taste and add additional salt or lime juice as desired. Add additional jalapeno as desired, keeping in mind that the salsa will get spicier the longer it sits.
3. Store in the refrigerator for up to 5 days.