Pan-Seared Pork Chops with Fish Sauce (Vietnamese)

Go light on the salt when seasoning these chops; the marinade is fairly salty, especially after it reduces.

1 small shallot, finely chopped
1/3 cup light brown sugar, packed
¼ cup fish sauce, such as nam pla or nuoc nam
2 Tbsp. unseasoned rice vinegar
1 tsp. black pepper, freshly ground
4 (1” thick) pork chops, bone-in (~ 2½ lbs total)
1 Tbsp. vegetable oil
sea salt

Garnish:
lime halves

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, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.

Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to ¼ cup, about 4 minutes.

Serve pork chops with reduced marinade and lime halves.

Makes 4 servings.

Make-Ahead: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.