Vietnamese Pork Chops

Yield:  4 servings

Recipe from Bon Appetit magazine, June 2013 issue

Ingredients:

1 small shallot, finely chopped

1/3 cup (packed) light brown sugar

1/4 cup fish sauce (such as nuoc mam or nam pla)

2 Tbsp. unseasoned rice vinegar

1 tsp. freshly ground black pepper

4 1" thick-cut bone-in pork chops (about 2 1/2 lb. total)

1 Tbsp. vegetable oil

Kosher salt

Lime wedges, for serving

Directions:

Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish.  Using a fork, pierce pork chops all over and add to marinade in dish.  Turn to coat.  Cover and let pork marinate at room temperature, turning occasionally, for 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 1/4 cup, about 4 minutes.

Serve pork chops with reduced marinade and lime wedges.