Basically everything you want on a hot day.
—grilled pork chops—are a staple in Vietnamese restaurants. But they're so easy to make that there's no reason they shouldn't be a staple at home, too, especially during grilling season. Kenji hasbefore, but whereas he serves his over hot rice, we often go for another popular presentation: serving the chops with cold rice noodles. The noodles make it the ultimate refreshing summer dish, almost a noodle salad of sorts.
We'll be honest: We often take the easiest route with the marinade by puréeing the ingredients in a food processor. But we feel compelled to at least point out that this is one of those times where aand some elbow grease will deliver even better results. The difference between crushing the aromatics, which breaks open more cells, and chopping them, which cuts them into little bits and ruptures fewer cells, is noticeable. So, take your pick.
Because these cuts are so thin, there's a definite risk of overcooking, especially if you use charcoal and aren't practiced at regulating its temperature. You want. A grill that isn't hot enough will take longer to cook the chops, which could result in a tough piece of meat. Nobody wants that. Luckily, there's a backup plan.
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