Vietnamese Pork Chops with Pickled Watermelon
['2 small shallots, thinly sliced into rings', '1/4 cup reduced-sodium soy sauce', '2 tablespoons fish sauce (such as nam pla or nuoc nam)', '2 tablespoons sugar', '1/2 teaspoon Sriracha', '4 1"-thick bone-in pork chops (about 2 1/2 pounds total)', '6 tablespoons vegetable oil, divided', '4 small shallots, thinly sliced', 'Kosher salt', '1 tablespoon unseasoned rice vinegar', '1 teaspoon reduced-sodium soy sauce', '1/4 teaspoon sugar', 'Freshly ground black pepper', '4 cups trimmed purslane or arugula', '1/2 pound seedless watermelon, rind removed, cut into pieces, thinly sliced', '1/2 cup Pickled Watermelon Rind', 'thinly sliced']
Whisk shallots, soy sauce, fish sauce, sugar, and Sriracha in a shallow baking dish. Add pork chops and turn to coat. Cover and chill, turning occasionally, at least 1 hour.
Prepare grill for medium-high heat.
Remove pork chops from marinade, scraping off excess, and grill until cooked through, about 3 minutes per side.
Do ahead: Pork chops can be marinated 12 hours ahead. Keep chilled.
Heat 4 tablespoons oil in a small saucepan over medium heat. Add shallots and cook, stirring occasionally, until golden brown and crisp, about 4 minutes. Transfer to paper towels to drain; season with salt.
Whisk vinegar, soy sauce, sugar, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Add purslane, watermelon, and Pickled Watermelon Rind; season with salt and pepper and toss gently to coat.
Serve pork chops with watermelon salad topped with fried shallots.
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