Ingredients

• 1 large shallot, chopped
• 3 garlic cloves, chopped
• 1/3 cup (packed) light brown sugar
• 1/4 cup fish sauce
• 2 tablespoons dark or regular soy sauce
• 2 tablespoons vegetable oil
• 2 teaspoons freshly ground black pepper
• 4 (1/4–1/2-inch-thick) bone-in pork rib chops
• Kosher salt
• 3 firm red plums, cut into 1/2-inch wedges
• 2 scallions, dark- and pale-green parts only, thinly sliced
• 1 Fresno chile, thinly sliced
• 2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint)
• 1/2 cup bean sprouts
• 2 tablespoons unseasoned rice vinegar
• Lime wedges (for serving)

Instructions

1. Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
2. Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
3. Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
4. Serve pork with salad and lime wedges.