Vietnamese Pork Chops with Blistered Shishitos

Combine all pork ingredients in a ziplock bag, press out air and massage well to coat. Let stand at room temperature for 15 minutes, or refrigerate overnight.

Preheat your oven’s broiler and line a rimmed baking sheet with foil. Remove the chops from the marinade and dry thoroughly, being carful to reserve as much marinade as possible. Rub with one teaspoon of avocado oil. Place the chops onto the baking sheet. Broil the pork about 4 inches from the broiler, flipping half way through.

The size and thickness will determine the cooking time so the best way to tell is by temperature. Generally, 1/2-inch chops take 4-5 minutes per side, 3/4-inch chops take 6-8 minutes per side, and 1-inch chops take 8-10 minutes per side. Cook until the internal temperature of the pork reaches 145ºF. Let rest 5 minutes before serving.

While the chops broil, add the reserved marinade to a small pan. Bring to a boil and cook until reduced to several tablespoons (the sauce should have some thickness to it).

While the chops are cooking and the sauce is reducing, cook the peppers. Heat a skillet over high heat until very hot but not yet smoking.

Add the oil and peppers and cook over medium-high heat, turning occasionally to achieve slight charring in places, about 10 minutes. Add in garlic, ginger, and soy, tossing quickly to prevent burning and cook until no liquid remains. Transfer to serving plates.

Serve the pork along with the peppers, drizzled with the reduced sauce. Garnish with green onions and mint, if desired.